OverSeasoned

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What we talk about when we talk about Gaspacho.

what's it like to work an oyster farm? All you chef's got to do something during these trying tymes of lockdown lunacy...why not put the Jame-o down for a spell and go from dreams of getting back to your basement "office" (we know is a glass rack on an old toilet that shoved in a dark corner somewhere) to working with the best office view you could imagine? Little Ram oysters farms their wares off the coast of Shelter Island way out on the East end of Long Island. Get your wellies handy for this pearl of an episode from OverSeasoned.

You know things are getting dicey when we start sharing dish washing tips.

Hosting tips from the OverSeasoners. Talk a little babaG, few oysters on the halfsies, and one-sided Frenchies Mustard take down.

Grilling, drinking, the killing of a sacred soft shell and shark jumping truffles.

OverSeasoned catches up with Chef Dave Katz to get the low down on restaurant ops post covid and harissa making etiquette.

Tony and Xavier are joined by Chris Conlon in Vegas to talk about his days at Aureole and share restaurant stories.

Julien Shapiro the governor of galantines, boss of the ballotine, patron of pates and the crust of the croute  (not to mention resident chef & Belle Époque Butcher of 8 hands farm) joins us again OverSeasoned to enlighten us on how farm producers are filling in the gaps as most restaurants remain closed due to the pandemic. 

Looking for our lost shaker of salt with Matthew Conway, GM and Beverage Director of Restaurant Marc Forgione in New York City. 

yes. yet again Xavier is talking about the homeland. But this time he brought gifts like poquillo peppers and piment d'espelette hot sauce. 

Jet lagging and chin wagging from the overseasoned advanced travel research team. 

4th of July cuisine holiday tribute. 

What happens when a dedicated consumer of crusty Franch Bread with fancy cheese learns that he has joined the ranks of annoying restaurant people? Find out on the lates episode of OverSeasoned, where the packets of soy sauce that come with the beef and broccoli are really starting to pile up. 

tips and tricks for starting out your on restaurant consulting career. 

Chef Julien Shapiro of 8 Hands Farm dishes up some charcuterie knowledge while reminiscing about tomato raviolis in January, The World Pate en Croute Championships, the Roman Goddess of Dung, the dangers of meat that is less expensive than apples, and the importance of being a good steward of the earth. 

Restaurant Friends, knowing what you know, and doing what you do (or have done) would you allow your kids to work in the hospitality industry? 

The busy holiday season is finally coming to end as prep for your favorite night of service begins..NYE. Join us as we talk turducken. And don't forget inventory on the 31st as we get geared up for #serviceindustryappreciationday2020

In which one opines on the meaning of art and creativity juxtaposed with the importance of nostalgia in curating a considered and modern life experience. We also decide to change the name of the show to the hot dog poddy. 

Long time compatriots David Katz & Tom Pittakas join OverSeasoned for a conversation covering their wide-ranging experiences from the inside, outside, and fringes of the restaurant industry. Listen in as we discuss everything from "roller bar" dogs, vendor relationships, murder, Taylor Pork vs ham roll, waitrons with sticky chicken fingers, and as always...condiment SOP's for a better life.

Why do restaurant people feel that we need to work an event to get a day off from regular service? Ever notice that you actually want to go to a budget meeting just for a chance to sit down? What's with the guilt that we feel for sleeping more that 6 hours? Join us on the next episode of OverSeasoned as we try to understand the chains that bind us and how we forge them ourselves. Xavier also talks about his distaste for house-made ketchup, again. He's really got it out for house-made ketchup, maybe #Heinz will sponsor us? Next episode: "57 reasons why house-made ketchup is bad for business and health."

The battle of which side of the restaurant family has it better is dismantled in this episode of OverSeasoned. Is the front of the house a bunch of lazy, air conditioned prima donnas? Are kitchen people nothing more than dirty booze-hounds with undeserved star appeal? You be the judge.

OverSeasoned travels to Austin, TX to chat with Chef Eric Faust about his variety filled cooking career. From the caffeine fueled fine dining kitchens of NYC, to a private chef gig for Robert De Niro, to geeking out on post oak as he has his custom smoker made. Get into the nooks & crannies of The Industry as we learn that all that glitters is not gold leaf and caviar.

We're going to cost a lot people a lot of stolen money with this episode. Learn about some of the most complex scams happening in the restaurant industry: How to prevent them, how to catch them, and how to DIY your very own farm to back-pocket scam.