The Joy of Cooking Podcast: Episode Summary

Episode: Jolyn Chen & Louis Lin: A Casual Chat About Sauces
Release Date: June 20, 2025
Host: Shannon Larson, alongside co-hosts Megan Scott and John Becker
Guests: Jolene Chen & Louis Lin, co-owners of Shau Ye restaurant in Portland, Oregon

1. Welcome and Introductions (00:38 - 09:47)

The episode opens with Shannon Larson welcoming listeners to "The Joy of Cooking Podcast," where weekly discussions revolve around recipes, kitchen stories, and current culinary adventures. Megan Scott and John Becker introduce themselves, highlighting their roles in authoring the latest edition of The Joy of Cooking. They engage in a light-hearted exchange about their favorite sauces, with Megan playfully comparing herself to tzatziki and John humorously declaring himself "50% sauce."

Notable Quote:

• Megan Scott (01:07): "If I were a sauce, I'd be tzatziki."
• John Becker (01:10): "If we're talking cumulatively, yeah, 50%."

2. Current Cooking Endeavors and Travel (09:47 - 16:10)

Shannon shares her recent culinary activities, including making shrimp rolls and ginger pork meatballs from Melissa Clark's cookbook. Megan and John discuss their time in North Carolina, where they've been enjoying salads and pork dishes. The conversation shifts to seasonal produce, with Megan reflecting on the availability of collard greens and sharing historical insights about salmon cakes as a remedy for vitamin B3 deficiency in early 1900s Appalachian regions.

Notable Quote:

• Megan Scott (03:53): "I grew up eating [salmon cakes], like, all the time."

3. Special Culinary Experiences (10:14 - 14:22)

Louis Lin recounts hosting a Korean barbecue cookout during a heatwave, detailing the menu that included pork belly, marinated beef, chicken, and brisket, complemented by various sides like seasoned squid and a unique potato salad. The group humorously discusses mishaps, such as forgetting to heat the corn cheese properly.

Notable Quote:

• Louis Lin (10:34): "We picked the hottest day in the entire year to do it."

4. Introduction of Guests: Jolene Chen & Louis Lin (08:43 - 09:47)

Megan Scott introduces Jolene Chen and Louis Lin, co-owners of Shau Ye, a first-generation American restaurant in Portland. Jolene's background in interior design and Louis's culinary expertise from prestigious establishments like Rose's Luxury and Pineapple and Pearls are highlighted. Their combined experiences contribute to the unique ambiance and innovative cuisine at Shau Ye.

Notable Quote:

• Louis Lin (09:47): "We like to think of sesame paste and... fusion."

5. Creating and Developing Sauces (40:33 - 52:58)

The core of the episode revolves around sauces. Megan Scott introduces the topic based on a listener's question about favorite sauce recipes. She differentiates between traditional French-style sauces, which involve long reductions, and modern, faster methods that utilize pre-made, flavorful ingredients. The hosts share their favorite sauces:

• John Becker discusses a Peruvian green sauce, aji verde, highlighting its simplicity and versatility.

  Notable Quote:

  • John Becker (42:32): "It's so delicious. It's so easy."

• Megan Scott talks about her go-to tahini sauce for weekday lunches.

  Notable Quote:

  • Megan Scott (43:16): "Just whisking tahini with some garlic, cumin, lemon juice, and water until it tastes good."

• Shannon Larson expresses her love for chimichurri and fresh, herb-heavy salsas.

  Notable Quote:

  • Shannon Larson (46:40): "Chimichurri on a baked potato is delicious with butter."

• Louis Lin shares insights on creating versatile salsas, emphasizing the creativity and depth they add to dishes.

  Notable Quote:

  • Louis Lin (49:30): "You can literally do so much with those things."

A segment features John Becker presenting the Table Salsa recipe (page 573), encouraging listeners to try it out and share their experiences.

Notable Quote:

• John Becker (49:46): "It's empowering to make your own sauce because then you don't have to rely on ultra-processed food corporations."

6. Restaurant Insights and Culinary Philosophy (29:40 - 38:31)

Jolene Chen delves into the philosophy behind Shau Ye's menu, emphasizing nostalgia and personal food memories. She stresses the importance of dishes that resonate emotionally with patrons, allowing for a diverse yet cohesive menu that reflects the team’s varied backgrounds.

Notable Quote:

• Jolene Chen (30:56): "It needs to sort of hit a memory, or it hits a feeling that's more than just good food."

Louis Lin discusses the collaborative nature of their menu creation, highlighting how each team member brings unique experiences and memories to the table, resulting in dishes that connect with a broad audience.

Notable Quote:

• Louis Lin (31:31): "Like, how could this bring us together and that kind of connection."

7. Division of Labor and Restaurant Operations (36:25 - 38:31)

Megan Scott inquires about the operational dynamics between Jolene and Louis. They explain their clear division of responsibilities—Louis handles the kitchen and culinary aspects, while Jolene manages the front of house and design elements. This synergy ensures smooth restaurant operations and a harmonious working environment.

Notable Quote:

• Louis Lin (36:25): "I take care of most of the finances and whatnot."

8. Listener Engagement and Recipe Highlights (52:58 - 58:08)

Towards the end, Megan Scott invites listeners to try the featured recipes and share their results on social media. The episode concludes with a preview of the next week's topic—sourdough bread troubleshooting—and a recap of what each host is excited to cook or eat in the coming week, ranging from strawberry jam to salt-cured egg yolks.

Notable Quote:

• Megan Scott (52:19): "If you cook the recipe, please tag us on Instagram @hejoyofcooking."

Conclusion

This episode of The Joy of Cooking Podcast offers an in-depth exploration of sauces, enriched by the expertise and experiences of guests Jolene Chen and Louis Lin. Through engaging conversations, listeners gain valuable insights into creating versatile sauces, restaurant operations, and the importance of personal culinary memories. The blend of practical tips, heartfelt stories, and interactive segments makes this episode both informative and entertaining for home cooks and culinary enthusiasts alike.

Stay Connected:

• Website: joyofcooking.substack.com
• Instagram: @hejoyofcooking
• Recipe Highlight: Table Salsa on page 573 of The Joy of Cooking

Join the Conversation:
Share your sauce creations and culinary stories by tagging @hejoyofcooking on Instagram or calling the hotline at 503-395-8858.