Chef 86'd

Today we had special guest and old friend Scott McDowell on the podcast. Scott is running the ship at Jak's Grill in West Seattle. We got deep in the woods on great restaurant stuff here!We talked about restaurant closures, Irish pizza, chowder pizza, annoying QR code menus, work dreams and the how getting slammed is like going to war sometimes!ENJOY!!!

Chef took an adventurous journey to Europe! Today chef and Hammer discuss the differences of Euro dining and culture. This is a great guide to plan your next trip!ENJOY!!!

Hammer and Chef sit down and discuss the minimum wage hike hitting many cities across the country. What is a fare wage in the restaurant business?Enjoy!

Hammer and I have decided to give our livers a break for a while. In this podcast we try a ton of non-alcoholic beers, we prefer the dark ones.We also discuss QR menu ordering at restaurants, self ordering, self checkout at stores and the hopes of us getting back to being social in restaurants again.We also asked the age old question...Can I get a paper menu?Enjoy

A wild first ride with special event coordinator and Christmas enthusiast Stephanie Housden!We dive into Christmas movies, gift giving, the gift of travel, Hammer's crazy trip he has planned, love language and the difference between men and women.A great food centric podcast!Hope you have as much fun listening as we did recording!Cheers!Chef86'd

Like Pumpkin beer? On todays show we taste through pumpkin beers (listed below). We also chat a ton about halloween, the restaurant biz and if it is ok for men to share a blanket.Beers TastedLunar Harvest by Ghostfish BrewingPumpkin Ale by San Juan Island BrewingNight Owl by Elysian BrewingAtomic Pumpkin by New Belgium BrewingPunkin Ale by Dogfish BrewingENJOY!!!

After thousands of requests Hammer and Chef finally did a hot sauce tasting! This one was brutal and fun all wrapped into one episode. We also talk about the West seattle bridge opening and the shenanigans. Hot Sauce Tasted (We purchased all these at Cost Plus World Market)Truff Hot SauceSlap Your Mama Hot SauceThe Reaper Hot SauceDa Bomb Beyond Insanity Hot SauceENJOY!!

Why not try energy drinks for a 10:30 recording, what could go wrong? Hammer and Chef Jeremy bust through the newest energy drinks on the market using brewed tea concentrate and green coffee extract. Energy drinks are a huge part of the restaurant business. We also went on tangents like we usually do but still staying to the script and having tons of laughs. Energy DrinksRiot Energy Drink – Cherry WatermelonStarbucks Baya Energy Drink – Mango GuavaAlani Nu – Cosmic StardustGhost Energy Drink – Sour Patch Blue RaspberryPure North Energy Seltzer – Grapefruit LemonadeENJOY!!!

Jeremy and Hammer sit down with old friend Carsten Rode to discuss Front of House matters. Carsten is one of the many that has left the business to pursue a different career. Carsten is now a well respected acupuncturist. We also taste some asian food delicacies: fried sardines in black bean, durian, black jelly and lychee.ENJOY!

Time to slug down some whiskey and why not taste different ones! Chef Jeremy got inspired by seeing the famous whistle pig bourbon in single airline style.We also chat about getting older, the state of the restaurant world and why hammer is so angry!Tasting list is:BushmillsCrown RoyalPendletonBuffalo TraceWhistlepigEnjoy!!

Chef Jeremy brings in some delectable spring vegetables in a feeble attempt to get Hammer to care about food.We taste through fiddlehead ferns, sea beans and morel mushrooms. We also discuss the pains of delivery platforms in your restaurant.ENJOY!!!

WARNING: UNEDITED EDITIONTequila flowing like water, NW Mexican style beer, and laughs galore fill this podcast with Hammer and Chef. Discussions arise about Starbucks, the boom of breweries, celebrity owned restaurants and... Hammer poses the question. What if your dog could laugh at your jokes?Heres some linkage to the articles we discussed.Starbucks Schultz TakeoverCelebrities ruining restaurantsENJOY!

COOK LIKE CHEF Also known as scallop potatoes or potato Au Gratin this dish is a for sure pleaser. Chef brings his knowledge to a simple dish to give you the added touches to wow anyone who tries it.Also in this episode is the produce pick of the week fave beans, Ham 101 with a great bourbon glaze recipe (below) and A to Z wine pairing.Recipe Start –19:45 Minutes inStep 1 – 25:10 Minutes inStep 2 – 29:07 Minutes inStep 3 – 36:00 Minutes inBorbon Glazed HamBourbon Glaze1 Cup Bourbon1 Cup Brown Sugar½ Cup Honey1 TB Ginger Minced1 Bay LeafPinch Salt1 Orange sliced1.     Put all this in a large sauce pan and bring to a boil.2.     Cook until the bubbles that come up are ½ the size of your fingernail (softball)3.     Remove, Strain and get ready for glazingHow to cook the ham1.     Preheat oven to 375 degree 2.     Place ham on pan with ½ inch of water in the pan and cover with foil3.     Cook for 25 minutes4.     Remove foil and start glazing5.     Repeat glazing every 5-8 minutes for the next 30 minutes or until ham reaches an internal temperature of 155 degrees6.     Remove and add more glaze. Glaze it up!!!!ENJOY!!!

COOK LIKE CHEF back in time for easter with this rockstar rendition on a classic. These deviled eggs will make everyone scream in joy when they try them! I also have my produce pick of the week Artichokes.Wine pairing for the Dungeness Crab Deviled  Eggs is a Trader Joes ChampagneRecipe Start 9:58 into PodcastStep 1 – 15:44 into PodcastStep 2 – 18:32 into PodcastStep 3 – 23:20 into PodcastEnjoy!

Is it time to leave the restaurant business? Hammer thinks YES and Chef thinks NO. Our debate got so heated at one point hammer almost left. Ha Ha. We also did our normal tangents talking about Easter and religion surrounding it. We hope you have as much fun listening as we did recording.Enjoy!

This week I give a show stopper salad to cook at home or take to a party. This salad blends bitter greens with tart citrus, sweet apple, fennel, walnuts all tossed in a champagne vinaigrette. Then the salad is topped with Manchego cheese.The recipe is downloadable at Chef86d.com and here is the breakdown of the episodeRecipe start time: 4:15 Minutes inThe Vinaigrette: 13:57 Minutes inSalad Prep: 19:44 Minutes inSalad Finish: 24:18 Minutes inWine Pairing: 30:53 Minutes inKim Crawford Sauvignon BlancHere is some links for the recipeHow to segment an orangeSlicing ToolENJOY!

In this episode chef Jeremy teaches you how to cook his Fighting Irish Stew just in time for St. Patrick's Day. Printable version of the recipe is at Chef86d.com. Chef also starts the show with Oregon removing all Russian Vodka from their shelves. Article is here.RECIPE TIMESRecipe Start/The Why – 12.35 minutes inGrocery List – 13.25 minutes inStep 1 – 22.45 minutes inStep 2 – 24.30 minutes inStep 3 – 26.22 minutes inFinish Line – 28.48 minutes inDrink of the week – 32.13 minutes inCook Book of the Week – Book Link Here

Well it is finally catching up to us all! With the new surge in COVID cases Hammer and chef decided to talk through some of the precautions and issues plaguing our amazing industry right now. We also speak about delivery services and other options for restaurants.Give a listen and stay safe out there.ENJOY

Hammer and Chef sit down to discuss the wonderful and fulfilling 2020 & 2021. We don't bitch that much! We also discuss our favorite drinks and hangover cures for the new year. A heavy debate about speakeasy bars comes into the flow of our convo and we finish off with the best bloody mary recipe you can make!Enjoy!

A one of a kind Christmas Special with guests Stephanie and Olan. This episode we talk about Stephanie's new gig as a event coordinator in South Tacoma with Theory real estate group. In this episode we discuss all things christmas including drinks, cookies, movies, songs, tradition, etc. We hope you have as much fun listening to this as we had recording it! MERRY CHRISTMAS fro CHEF 86'd!!WARNING: Very raunchy 12 days of Christmas at the end!

Hammer and I try some wintery dark beers. With all great episodes we go off on some different paths but always get back to the tasting. We also discussed the launch of hammers new solo podcast "the cauliflower, shower, hour". Please enjoy the hilarity and links to the great beers we tried are below.GuinnessMaui Brewing Hiwa Coconut PorterPropolis Oatmeal Stout with Roots "The Rootbeer Beer"Ecliptic Brewing Capella PorterOld Schoolhouse Brewing Imperial StoutENJOY!!!!

Second parter to our sit down with Ian Carey from Larrys Tavern and Poggie Tavern. We start with how to saber wine and move to strip club memories and crazy times in the industry.Enjoy!!!

Hammer and I had the pleasure of sitting down with Ian Carey bar manager of Larrys Tavern and Poggie Tavern in West Seattle. This is a two parter and in this one Ian discusses his crazy adventures around the world and love for his craft! If you ever wonder how to make the famous Rajun Cajun turkey sandwich from Other Coast Cafe in Ballard, Ian slipped us the recipe on this podcast!ENJOY!!!

Today Hammer and I dive into the fruits of fall with organic apples. All this inspired by the great book OdD Apples. We also discuss our recent trip to Denver to visit Meow Wolf. If you are in these cities please check out this crazy interactive and sensory overload experience.  Here is a list of the apples we tried. We recommend you getting an array of these fruits and trying a tasting with friends and family.Cosmic CrispHunnyzMatzuArkansas BlackCalvil BlancLucy GloOpalGolden RussetENJOY!!!

JUST IN TIME!!! Hammer and chef go through 8 different Octoberfest biers just in time. There are not only German biers, we do try some American ones. We also chat about movies, car alarms, and vagina scented candles. Please enjoy and listen responsibly.Here is a link to the biers we triedFest Biers (lighter and not as Malty)Allgäuer Bubble BierOtherlands Excessive Celebrations Festbier LagerBitburger FestbierOctober Fest Biers (Darker and Malty)Weltenburger Kloster Anno 1050Paulaner Oktoberfest MarzenSierra Nevada Oktoberfest Amber MarzenFounders OctoberfestAyinger Oktoberfest MarzenENJOY!!!

After watching this film Hammer and I were inspired to open up about how this made us feel and how impactful this person was for OUR industry. We truly had a great time talking about this film and there are SPOILERS but they are kept to a minimum. The movie is not about spoilers anyway, it is about enjoying one of the true pioneers in the restaurant industry. His love for us slobs and his articulate way of telling the story of food and beverage around the world will be missed. Check out: roadrunner previewEnjoy!!P.S. The movie runtime is 20 minutes longer than our review

Just in time for summer, we are tasting through 5 different canned cocktails. As you all know we do not hold back in what we really think about these cocktails!We also have a very special guest our Nicaraguan friend Ignacio to join us. He shares some great stories about his home town, adventurous eating and knowledge of the Biz. You can find Ignacio (Nacho) at Salty's restaurant on Alki Beach in West Seattle.Here is a list of the cocktails we tried!Dry Fly GreyhoundTanqueray Gin and TonicCazadores Spicy MargaritaCutwater Tiki Rum Mai TaiKupu Whiskey GingerEnjoy!!!

Our in-house expert Hammer takes us through his favorite german beers right now! This one goes off the rails a little but I hope you have as much fun listening as we did tasting. We discuss the German purity law when it comes to beers and it wouldn't be chef 86'd if we didn't go on several tangents!Special Guest Olan Mitchell and Stephanie HousdenBellow are the beers we tried!1-Früh Kölsch2-Weltenburger Kloster Hefe-Weitbier Dunkel3-Weihentephaner 1516 Kellerbier4-Dinkel Acker Oktoberfestbier Marzen5-Celebrator Ayinger6-Aecht Schlenkerla RauchbierENJOY!!!!

This week we get REAL restaurant nerdy with our dear friends Andy Cook and Derek Bugge. Andy and Derek are the consulting team for harbor foods with Andy taking on the dining room and Chef Derek taking the kitchen. It is a crazy world right now in the restaurant business but our guests today  give their knowledge and guidance. We explore everything restaurant so get ready and please...ENJOY!

Yes we have done it just in time for Summer. On todays podcast we taste through 12 different seltzers. We want to pre-apologize for the belching but we truly feel we are doing HARD work here. Chef Jeremy is Joined by Stephanie Housden and the white claw drinkin maniac Scott Keefe.  Here is a list in order of what we drank!  Get to the store, get your seltzers and try to keep up with us!!!Round 11) White Claw2) Truly3) Bud Light Seltzer4) San Juan SeltzerRound 25) Spiked Seltzer6) Half Lyon7) Bon Vive8) NudeRound 19) Smirnoff Ice10) Malibu Seltzer11) Natural Lite12) Pabst Extra StrongENJOY!!!!

Master Pastry chefs Jane Gibson and Antoine Rondenet return to talk to about restaurant road trips, what makes pastry chefs so strange and all things corn.  Along the way they and Chef Jeremy reminisce about a bunch of their favorite restaurants and meals while Hammer takes a quick nap.  Enjoy this corniest of episodes.

Hammer and Chef go through some rough stuff to give you the gift of laughter! We try 5 different malt liquors in this podcast and boy do we have fun!Old English 800, 211 Steel Reserve, and many more crazy ones!We also discuss the hazard pay for grocery workers in Seattle and welcome Stephanie to help or hurt us with our podcast. The jury is still out! Ha HAEnjoy!

Have you ever wanted to start a food truck? Stephanie is here to give you the ups and downs to building a food truck with 4 easy steps. 1) Know your demographic2) Choose the right truck for what you need3) Use food truck booking companies like our friends at Seattlefoodtruck.com4) Be a strong community with other food trucks to share knowledgeSteph also brings her smokey voice and crazy stories to the podcast. This one got so out of control we put the unedited version of me trying to close the show after the credits.We love you Sir Mix-a-lot and Jon FavreauENJOY!

Hammer and Chef taste three different bittersJagermeisterFernet-BrancaUnderbergSee which one is their favorite!We also talk about how to pour a beer properly, our love for Weird Al, Hammers homemade kombucha, micro business' in neighborhoods and virtual cooking classes.ENJOY!!!

Do you like IPA? Hammer does not but I try to convince him with three of my favorites! Pelican Brewing UpdriftPfriem Citrus Zest IPAGeorgetown Meowza Double IPAWe also discuss if delivery apps are F*$@king restaurants, how kids don't play outside anymore, cruise ships, ghost kitchens and the closures of restaurants locally and around the world.ENJOY!!!

Hammer and Chef Jeremy go over our inspiring clips from the last 14 shows. A great showing of all the passion our guests have exuded over the past shows. Enjoy!

Chef Derek displays his passion for food and everything restaurants by sharing some of the high end restaurants he has worked in. Chef has a cookbook called Charred and Smoked and all the profits go to Ballard Food Bank. Chef Derek currently is a B.O.H. restaurant consultant for Harbor Food Service. Chef has worked in some of the most sought after restaurants in the city including Ascend and 2120.Chef Derek Bugge has also won Guy Fieri's grocery games and has a fun story about that.If you want an extra chuckle here is a link to Shane Torres asking the poignant question... What the hell Guy Fieri ever did to anyone?ENJOY!!!

Welcome the first of many female guests on our podcast. The mighty Jane Gibson is known throughout Seattle as one of the best pastry chefs. Jane brings a tough no B.S. style to her kitchens with a ton of charm and respect. Chef Jane will also give you some insight in how to really drive your passion and career. ENJOY!!

Andy Cook is a restaurant consultant with Harbor Foods. Andy shares with us his crazy adventures throughout the industry and world. He goes from East coast to West Coast and then to Australia with his adventures. Andy brings a fun perspective on the current situation with COVID that really inspired Hammer and Jeremy. ENJOY!

Wild Frenchman Antoine Rondenet has been teaching and cooking pastries throughout the world from the young age of 12. Antoine brings a zealous love for the industry and wonderful stories of his upbringing. ENJOY!

Chef Jeremy has been a prominent chef in the Pacific Northwest for 20+ years. He has worked from fine dining to fast casual and currently is growing a BBQ restaurant poised to go global. Chef brings a wicked sense of humor and love for the industry.

Matthew Hammer has been in the front of the house for 25+ years while supporting his career in film. Hammer brings the F.O.H. perspective to the show with his witty sense of humor and correcting Chef Jeremy’s mis use of the english language.

Scott McDowell has been in the industry for 20+ years from his high school years at Boston Market to almost burning down El Gaucho. Scott brings his love for the industry and his great humor to the cast. This is a fun one as the boys have a great time running on different tangents and talking shit to one of their best friends. ENJOY! 

Alex Garcia and Billy Conwell are the new owners of the Admiral Pub in West Seattle! They share their story of taking a shady bar and making it feel more approachable for everyone. Alex and Billy bring a ton of perspective on how to manage during the COVID crisis and some great ideas to drive business. ENJOY!

From the dish pit to pastry chef and now banquet chef at the tallest building in Seattle. James Gibson brings his fun stories about the industry and love for the game. Enjoy!

Puget Sound oyster master Bill Whitbeck sits down for an informative chat about the growth of oyster farming in the Pacific Northwest. Check out Bills awesome oyster book The Joy of Oysters with a ton of recipes and keep the lookout for his new photography book hitting the shelves very soon.

A real heart felt sit down in which Dan Bonsignore speaks of the lengths to which he goes to make amazing BBQ, why he loves cooking over an open flame, and his passion for jean shorts. This is a super fun one. 

Jeff is the life of the party at every food and beveridge event in the city of Seattle. He sits down with Chef Jeremy and Hammer to discuss his career and shares insights that capture his true love of wine and of the beverage industry. Check out the links below to the wines that Jeff recommends at the end of the CAST:Thurston Wolfe PGV https://www.thurstonwolfe.com/wines/pgv-pinot-gris-viognier/Forgeron Cellars Chardonnay https://forgeroncellars.com/wines/chardonnay/2015Garzon Tanat Uraguay South America https://www.wine.com/product/bodega-garzon-uruguay-reserve-tannat-2016/397507

This time Chef Jeremy and Hammer sit down with Seattle Weekly’s 2018 bartender of the year (and the Strangers 2019 runner up), Jay Cates. They dive deep into his career working in both the back and front of the house, the difference in mindset between managing and owning a bar, and he reveals his favorite drinks to make...kinda.  You can find Jay in person at https://www.shadowlandwest.com, and check out his band, the Bend, on Bandcamp and Spotify. 

It's our first episode and the first Chef to sit down with us is Bargreen Ellison Corporate Chef Nick Musser!  Nick brings 30+ years of restaurant experience to the table and all of the stories that comes along with it.. He shares with us tales of his battle with COVID, what it was like filming a movie (starring a very famous actor) in his restaurant, where he was during the battle of Seattle, his kick ass job and the craziest firing experience he has ever had.