Podcast appearances and mentions of jimmy bradley

How many different individuals go into serving one plate of food in a restaurant? How many people, including producers, delivery personnel, cooks, servers, and porters, does it take to get each singular ingredient of a dish to the table? Maybe that's not something you ever thought about; however, Andrew Friedman, author of the newly released book titled ”The Dish: The Lives and Labor Behind One Plate of Food”, spells it out for us in his book and takes a deep dive to help the reader understand how many hands go into growing, raising, picking, butchering, and delivering a single dish.   Here's what else you'll hear: The many chefs he has written cookbooks for, including Chef Jimmy Bradley, Paul Liebrandt and Alfred Portale The incredible work that he's done on his podcast, Andrew Talks To Chefs, and the trust that he has developed over the years with chefs How he got into writing and fell into the culinary world after hoping to be a screenwriter Writing the book, Chefs, Drugs and Rock & Roll, and why trust was such a major factor in being able to write that book How he was able to land an interview with Chef Wolfgang Puck Writing his newest book and the premise behind it Working with chefs Beverly Kim and Johnny Clark in Chicago to write the book The one dish that he decided to right about and why he was at first unsure, but in the end, he felt great about hit How he followed the food from seed to plate and what role it played in the logistics of it all most impressed him Diving deep into the background of each employee who helps bring that one dish to life How the kitchen is a safe haven for many people who may not be compatible with the traditional career path Why sketching out dishes for Eli was important in minimizing how many times he had to try it out during the research and development phases A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com Peace, Love & Chicken Grease

Big Love CookingBy Joey Campanaro Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table. My name is Joey Campanaro executive chef and owner of The Little Owl restaurant. And I'm a partner at Market Table and The Clam with Chef Mike Price. And I'm an author. My newest cookbook is called Big Love CookingSuzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy cookery by the book now on with the show. So coming from South Philly, did you think it was inevitable that you would get into cooking?Joey Campanaro : It was absolutely inevitable to get into cooking and being in South Philly. It's one of our jokes like you've worked in a restaurant at some point. If you're from South Philly, the restaurant business in Philly is just, it's a part of culture and a part of life. And it's like that everywhere, I think, but so much so in Philly that it's all interconnected as well. So some people that I work with now, you still work at the same restaurant that I worked at in Philly. And we didn't even know each otherSuzy Chase: In 2006, you opened your dream restaurant, Little Owl. And my son who started high school this week used to go to PS 3 and we walked by Little Owl every day to and from school. So tell us the story of the space. And can you describe the iconic building and your darling 10 table restaurant?Joey Campanaro : I'd love to. So I was working at a restaurant called Pace down in Tribeca and the owners of the restaurant decided to close. And so I was going to be out of a job and my wife at the time, Paula had a friend who lived around the corner from where we are on, on Bedford and Grove. And she was walking by and she saw that there was a for rent sign and I had just lost my job. And so I was kind of in a depression and she was adamant that I would call this number. And even if it was 11 o'clock at night, she was like call the number. I called the number. And so I did, and that was pretty much how I found this place. I had no idea that it was the Friend's Building (TV Show). I didn't know that a 10 table restaurant would be able to change my life and touch so many people's lives in such a positive way. It's a magic place. And I just really love to be here and how wonderful it is to celebrate it in this book. Couldn't think of another title that would be more perfect to describe how it feels at this restaurant. And now that the restaurant is upside down, it's the entire thing is it's inside out. And you, you, you get to a place where, you know, been here for 14 years and I've never seen it like this, and it's actually more special.Suzy Chase: Well, you know, I've been in the West Village since 1996, and I can't honestly remember any of the restaurants that were before Little Owl and Calvin Trillin wrote basically the same thing in the forward. The Little Owl is so iconic in the neighborhood.Joey Campanaro : It's also an homage to the neighborhood. It's called the Little Owl because of the little owl that's on the roof, across the street from the restaurant.Suzy Chase: So we need to talk about that house. 17 Grove is for sale right now and they just reduced it to over $8 million and the taxes are $54,000 a year. Isn't that crazy? And I never noticed that little owl until the other night. So tell me the story of how it caught your eye.Joey Campanaro : I always thought I would be an architect. It just never panned out that way. I get to draw the interior and I get to design my restaurants, but I don't do it like an architect would, but it's really fun to be able to express my vision on paper in the language that the person that's going to see it all the way through understands and actually appreciates. And I think that also inspires really great work. And I think it has to do with, you know, paying attention and keeping your eyes open to create something that is timeless and that makes it more special. You know, it's a 350 square foot dining room that feels like you're on a movie screen. It's really about celebrating the space and the location.Suzy Chase: I think since you're a neighborhood person, you really knew what we needed in terms of restaurant and cuisine. It's a really interesting demographic that I think you only understand if you live here.Joey Campanaro : It's also so great to visit because when you get to feel like you're a part of it and it creates this crave, right? Like for now, for instance, we're doing a happy hour at the little owl for the first time in the history of the restaurant. And it's a Spanish tapas theme. And so it's 2 for 1 wines and $1 tapas and getting to meet people that I would never meet before to see how, after 14 years, how this is a brand new restaurant, it's magic to, to be a part of that Suzy. And to see how it's a new beginning, it's a new birth. You know what the restaurant is to somebody at nine o'clock on a Friday night can be the exact same thing to somebody else at 3:00 PM on a Tuesday, the restaurant businesses is old school. It has been around, you know, it's one of the first businesses that ever existed. So that's an addiction to me. I just, it drives me and to be surrounded with people that feel the sameSuzy Chase: So Monday night, my husband and I went to your restaurant for our anniversary and had your famous meatball sliders, the other addiction. So in case people don't know you are the meatball King, can you describe your meatballs and what makes them so special? And they're in the cookbook.Joey Campanaro : Yes, they're in the cookbook. So the first time we made this dish was I was actually at Pace, which is now Mr. Chow down in Tribeca and put them on a bar menu and no one would order them. So the staff ended up eating them each night. And then that restaurant closed and the owner, Jimmy Bradley when he sent me out on my own, he basically said, whatever you do, put those, put those meatballs on your menu. And so I did. And the next thing I know, they were on the cover of Bon Appetit magazine. Oh yeah. And I was like, okay, well, you know, this is the intention is to create a place where people can feel comfortable eating with their hands, right? So it's a little slider and there's no bun that you can buy to replicate the dish. So we make the buns, it's a pizza dough recipe mixed with roasted garlic and pecorino, romano cheese. And I really love the salty sharpness of the cheese. So it's a blend of beef, pork, and veal. And I use panko breadcrumbs, chopped parsley, salt, pepper, eggs, and the secret ingredient. And this is a tip from my grandmother. Her name was Rosie Bova. And Rosie would say, you want to know why my meatballs are so moist Joe? And I would say, why mama? And she said, cause I put water in. And that's the secret ingredient is adding H2O to the mix when you're mixing the meat and the eggs and the cheese and the breadcrumbs and the parsley, and you season it with salt and pepper and that pecorino romano, and then add cold water to the mix. And the meat has to be cold. The water has to be cold. So we're moving this meat really fast. It's cold. It's, there's fat, there's water, there's stuff to hold onto. And then we form them into golf ball size meatballs, put them on a tray and stick them in the refrigerator and get them even more cold. Then we get a hot pan and we individually fry each meatball after they're fried, they come out. We strain that oil that we use to fry when you're left with a lot of brown bits. So then we fry the meatball. We strain it. We get those brown bits now starts a whole new process in the same dirty pan. We add olive oil, garlic, onion, fennel seeds, and chili flakes.Suzy Chase: Fennel seeds! Yeah.Joey Campanaro : I'm going to get into the fennel seeds in a minute. This is called like the us, it's a sofrito, right? So it's very aromatic and the onions are cooking and the garlic is cooking and the fennel seeds are toasting. At that point. That's when we add in the tomato, we use a San Marzano, whole peeled tomatoes. We rinse the can out with water and then pour that water in. And this comes to a boil and we really make this intense tomato sauce after about an hour of simmering. That's when we put it through a food mill to remove all the seeds and that crushes any of the onion. That's when we add in the fresh herbs, parsley and basil. And so it releases all of their aromas into the tomato sauce, which is about to be called gravy when we're through with the process. So after it goes through the food mill, that's when we add the meatballs back into it, and then it just continues to bubble and percolate until it's concentrated and rich and delicious. So the fennel seeds is because one time my grandmother, Rosie Bova was making her Sunday gravy and sausage store in Philadelphia, which was called Fiorellas. Fiorellas was closed and she wasn't going to have one of the main ingredients in her gravy. And so she thoughtfully replaced the Italian sausage with fennel seeds. And I was like, that's brilliant. She wanted to achieve the flavor that she would get for her typical Sunday gravy from the sausage, but she couldn't get the sausage. Right. So she rolled with the punches and added a little bit of fennel seeds to the gravy. And it was so unique and defining for me because I don't ever see people putting fennel seeds and tomato sauce or gravy that thoughtful move on her part was something that was very inspiring to me.Suzy Chase: So I've heard you say that you plan your menus around women. Is that right?Joey Campanaro : It's true. Yes. A hundred percent.Suzy Chase: How come?Joey Campanaro : I think women pay attention. So what they're eating, there are things that are more important to their experience than it is for men. I think men do appreciate texture and thought in final dishes, but I think women notice it. So I actually find gratitude when someone notices something unique, whether it be texture, flavor, temperature, timing, it's all very important.Suzy Chase: This cookbook made me so happy. Just seeing people in the restaurant gathering, eating, and laughing. It felt like it was like a lifetime ago. How are your restaurants in the neighborhood doingJoey Campanaro : Businesses is swift. It's very dependent on so many things. And the major thing that it's dependent on is something that none of us can actually control just the weather. So the spirit of this neighborhood in the city is evident.Suzy Chase: I counted and I think if I'm right, you have more tables outside than you had inside.Joey Campanaro : Yes.Suzy Chase: I feel like you guys are. I hate to say killing it right now during COVID, but you know, I went by The Clam mid pandemic and there was a line outside and I think you're doing the best you can.Joey Campanaro : Yes, absolutely. And you know, there's consistency. And in our effort, we're building this team right now with people that want to work and they're doing what they want to be doing, then there's a focus to it, which are just celebrate every day.Suzy Chase: Well, I have to tell you our waiter the other night his name was Jordan and he said, you're a big hearted guy.Joey Campanaro : Well, that's nice that he said that he's been such a wonderful addition to the team. And, and, you know, he came on board after the shutdown. It was like opening a business with somebody that I didn't know. He didn't know me and we connected on so many levels. Like when you work with somebody and you don't bump into each other, it's kind of like not stepping on toes on the dance floor adds synergy to the work it's electric, it makes the hours go by a lot quicker too. Cause it's funSuzy Chase: Now to my segment, this season called last night's dinner where I ask you what you ate last night for dinner.Joey Campanaro : I had a Bacon Cheeseburger at The Little Owl.Suzy Chase: Did you have fries?Joey Campanaro : I didn't get fries with my burger, when I order a burger they know how I order it. I don't get all this stuff. I just get the bread, the meat bacon and the cheese, and then I'll put hot sauce on it. Or sometimes some sliced jalapenos. Cause I like it spicy. So I got my burger and I was actually talking to a guest at the time and the server said your burger's ready. And then I asked the guest, if I could sit and eat my burger with him, Patrick with his two, two little dogs they're adorable. And so he was gracious enough to let me sit at his table and I ate my burger there. But at the same time, there was another table, two girls behind me and they had French fries. And so I was walking by their table and I looked at their French fries and they were kind of like looking at me in an inviting way. And I said, can I have some of your French fries? It was like, I had a burger at one table and I had French fries at another.Suzy Chase: That's big love right there!Joey Campanaro : That's right.Suzy Chase: So where can we find you on the web social media and in the West Village?Joey Campanaro : Yes. In the West Village at the corner of Bedford and Grove, sometimes I'll mosey down to Hudson and Leroy and hang out at the best seafood restaurant in Manhattan, The Clam or I'll run down to Market Table right on Bedford and Carmine. Bedford Street is my lifeline and then online, JoeCampanaro on Instagram, LittleOwlNYC, BigLoveCookingBook, you're going to want to cook things online right from the book, share the results on this page. And it's gonna be a lot of fun.Suzy Chase: So much for sharing your big love. And thanks for coming on Cookery by the Book podcast.Joey Campanaro : Thanks for having me Suzy, please say hi next time you're at The Little Owl.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

In The Front Burner's last episode (details and future plans at episode's end), we talk with Boston chef Barbara Lynch about her no-holds-barred memoir OUT OF LINE: A LIFE OF PLAYING WITH FIRE, which is about as revealing a book--by a chef or anybody--as you'll ever read. Then we welcome Chef Brock Johnson of Seattle's legendary Dahlia Lounge for a catch-up on the Pacific Northwest in general and Chef Tom Douglas' empire in particular.

Three of the biggest names in chef-land join us to discuss the new documentary JEREMIAH TOWER: THE LAST MAGNIFICENT, which opens in New York and Los Angeles this Friday, April 21. Executive producer Anthony Bourdain, director Lydia Tenaglia, and legendary chef Jeremiah Tower. Over a far-reaching hour we discuss the film, Jeremiah's landmark achievements at Chez Panisse and Stars, the politics of the food business, and how the movie came together. What else need we say? Enjoy this one … we did!

Front Burner regular Amanda Cohen, chef-owner of New York City's Dirt Candy, joins us to discuss a variety of subjects: the relationship between chefs and critics (from the New York Times to the civilian critics of Yelp and other open formats), the case for no-tipping, and the pleasures of her restaurant's Monday night Canadian Beer Hall, which is wrapping up its first season next week.

Customers expect more from restaurants than ever before, but is what they want reasonable, or even realistic? In a business that draws people pleasers, why can't chef-owners always give the people what they want? This week Jimmy and Andrew bat around both sides of hot-button topics including reservations, food allergies, pricing, tipping, and others that have created an unfortunate gap between restaurants and the people they serve.

After 17 years in business, Chef Anita Lo will be shuttering her beloved Greenwich Villiage, NY, restaurant this spring. Anita and her Chef de Cuisine Mary Attea join us to discuss the decision to close, the vicissitudes of the modern restaurant business, and what's next for both of them.

There are more ways than ever to be a chef today, something that's become a bit of a sub-theme this season on The Front Burner. This week, we talk to Brian Bistrong about the myriad opportunities available to chefs in 2017, something he knows intimately, having been chef de cuisine to David Bouley, owner of his own restaurant (Braeburn), chef of Wolfgang Puck's Test Kitchen, and now Corporate Executive Chef for Dean & DeLuca. Brian discusses all of these roles and as a bonus, was once executive chef of Jimmy's own restaurant The Harrison, so we tackle the unique give and take of that relationship as well.

Chef legend Jonathan Waxman joins Jimmy and Andrew to talk about his career, past and present, from what it's like running restaurants in far-flung cities to the evolution of his iconic chicken dish to his early days in California and New York City.

For the first time this season, we assemble a few trusty members of our Chef's Council for an All Shop Talk episode about one of the least considered members of the kitchen team: The Dishwasher. Many of the best chefs in the USA accidentally began their careers doing this important job, including our guests: The Finch's Gabe McMackin and Sous Chef author Michael Gibney. Gabe and MIke talk about dishwashing as a gateway to the kitchen lifestyle, the role of a dishwasher in the pro kitchen, and what makes a great one. A surprisingly fascinating topic tackled in depth.

We kick around a grab bag of news items with Chef Rob Newton of Brooklyn's Nightingale 9, Wilma Jean, Smith Canteen, and Black Walnut. On the menu: This week's big profiles of chefs Dominique Crenn (in The New York Times) and Daniel Humm (in Esquire); a discussion of awards on the heels of the James Beard Foundation semifinalist announcements; and how the Day Without Immigrants protest effects, and reflects, the industry. And Rob tells us a little about cooking Southern in the Big Apple.

Chef Daniel Eddy of New York City's Rebelle restaurant is at the forefront of a movement of young American chefs going back to the future by cooking their own personal take on French Cuisine. As Rebelle approaches its second birthday, we talk to Daniel about his unique style, what this movement feels like from the inside, and the market conditions that led him to recently introduce an all-day dining menu. Broadcast in the thick of Winter Storm Niko we also take a few minutes to discuss the effect of weather on the day-to-day life of an urban kitchen.

On the second day of February, the always entertaining Chef Marcus Samuelsson discusses his recently published Red Rooster Cookbook, and a special Black History Month menu he's cooked up at Red Rooster Harlem to honor the culinary contributions of Women of Color.

On the same day the new American president announced his plans to force undocumented immigrants out of the country, the USA won the Bocuse d'Or for the first time in the event's 30-year history. How do you square the deadly serious with the seemingly frivolous, and what do these developments mean to cooks and chefs? Jimmy and Andrew attempt to make sense of it all, and also take a look inside the 25-year-old tradition known as Restaurant Week.

The Front Burner returns after our fall hiatus with Mark Ladner, who's moving on from his perch as chef of the four-star Del Posto to launch Pasta Flyer, a fast-casual concept he's been developing for years. Mark shares the rigors of the fine-dining life, the Kickstarter experience he undertook to fund his new venture, and whether or not he's got butterflies in his stomach as he prepares to take the leap. In our second segment, with one week til inauguration, we discuss the pros and cons of chefs going political.

What does it take to relocate, and reimagine, a classic? Chef Carmen Quagliata of Union Square Cafe is about to relaunch the venerable Manhattan restaurant, after three decades in its original location. Carmen shares what it was like taking over the kitchen at this New York City institution when he first came on board about a decade ago, and the nuts and bolts of shutting down, then reconstituting, Union Square Cafe in its about-to-debut new home.

The relationship between chefs and critics has been a hot topic this year and this week, San Francisco Magazine's Rebecca Flint Marx took an unsparing look at Michael Bauer of the San Francisco Chronicle and whether or not his boyfriend Michael Murphy's business interests represent a conflict of interest. We talk with Rebecca about the piece and its fallout, or curious lack thereof. Then, on an otherwise quiet summer news week, we kick back and talk chefs and fishing with Harold Dieterle, and catch up with Harold on his current business endeavors.

What's it feel like to depart the pro cooking trade after decades at the stoves? Chef Peter Hoffman, who helmed the landmark SoHo, New York, restaurant Savoy for two decades, just closed his second follow-up, Back Forty West, this week, and graciously joins us to talk about it. We discuss the emotions of stepping away from the business; the real history of the farm-to-table movement; and how the profession has changed during Peter's years in business. Erin Fairbanks, executive director of Heritage Radio Network, once cooked for Peter at Savoy, and joins the conversation to lend her unique perspective.

Chef Curtis Stone just launched his ambitious new tasting-menu restaurant Gwen in Hollywood this week (in collaboration with his brother Luke), and we've got him on the line from Los Angeles to tell us all about it, how his first few services have gone, what it was like training under Marco Pierre White, and the challenges of opening fine-dining restaurants in Los Angeles. And legendary chef Barry Wine of the late, great Quilted Giraffe is in studio to talk about restaurant openings, closings, and lifespans, a conversation occasioned by The Four Seasons moving on from its 57-year home in the Seagram Building in New York City this weekend.

Making the leap from chef de cuisine to chef-owner is no small feat, and we've got somebody fresh off that transition in the studio to tell us all about it. Chef Greg Baxtrom was known to followers of the chef world long before he opened his first restaurant, Olmsted, in Brooklyn, NY, last month. Simply put, Greg had worked in many of the best, most influential restaurants in the world, from Alinea to Per Se, from Blue Hill Stone Barns to Atera... all before the age of 30. We talk with Greg about the culture of those kitchens, what it took to fund and build his own restaurant, and lessons learned after a month in business.

Netflix's documentary series Chef's Table--currently in its second season--examines the evolution of some of the best chefs in the world as few entertainments have. Creator and director David Gelb (who also helmed the extraordinary Jiro Dreams of Sushi) joins us to discuss his fascination with chefs and how he approaches depicting them on film, and Gaggan Anand, subject of one of the series' episodes, shares his experience of being profiled. In our roundtable discussion, Chef Jonathan Benno of New York City's Lincoln Ristorante, pops in to discuss what the general public could still learn about the pro cooking trade.

On the heels of launching their new Bastion bar and restaurant, brothers Benjamin and Max Goldberg--owners of Nashville, Tennessee's Strategic Hospitality--join us to discuss their place atop the Nashville, Tennessee, dining and drinking scene. In addition to such chef-driven restaurants as The Catbird Seat, Ben and Max operate a total of nine places that offer hospitality, food, and drink in a wildly varied range of price points and styles. A rare Front Burner chat with over/operators that examines the crucial relationship between proprietor, chef, and other contributors to the Big Picture.

Ten years is a milestone for any business and an especially gratifying one in the increasingly competitive restaurant landscape. This week we visit with Sohui Kim and Ben Schneider of Brooklyn's beloved The Good Fork, which hits the one-decade mark this month. (The pair also operate the newish Insa, also in Brooklyn.) In our second segment, Sohui and Ben join Jimmy and Andrew for our first ever Book Club--a discussion of Eric Ripert's recently released memoir 32 Yolks.

Chef Marcus Samuelsson has made celebrating Harlem a part of his professional mission, from basing restaurants like Streetbird Rotisserie and Red Rooster there to co-founding the Harlem EatUp! Festival which kicks off its second annual four-day festivities this weekend. Marcus is with us in the studio to talk about this aspect of his career, his upcoming Red Rooster London, and other personal and industry news.

Slow news week? No problem! We've got veteran chef Alan Harding – widely considered to be among the very first Manhattan chefs to colonize Brooklyn – in the studio for an all-shop-talk episode. Frank, funny, and a participant in the American culinary revolution, Alan's a one-of-a-kind personality who pulls no punches. Give a listen to hear what he has to say about the current state of affairs.

One of the great chroniclers of American chefs and food was lost a year ago, when Josh Ozersky died suddenly at the age of 47. We remember Josh with some of his friends and colleagues including writer and former Mr. Cutlets cohost Stefanie Cohen; Heritage Radio Network's executive producer Jack Inslee; his collaborator in the early days of New York Magazine's Grub Street blog, Daniel Maurer; chef Harold Moore; owner of his longtime favorite watering hole The Boxcar Lounge, Johnny Spingola; and writer Nick Solares. And we check in with Josh's wife Danit Lidor from Portland, Oregon, where he spent the last six months of his life.

Food & Wine magazine was calling attention to up-and-coming toques before just about any other organization; its Best New Chefs program--which debuted in 1988--even predates the James Beard Foundation Awards by three years. On the heels of the big reveal of the Class of 2016, we're joined in studio by Food & Wine's new editor-in-chief Nilou Motamed and by two just-named Best New Chefs Jeremiah Stone and Fabian von Hauske of Contra and Wildair restaurants in New York City. 2015 inductee Katie Button of Asheville, North Carolina's Curate, shares her experience one year in, and for some historical perspective, 1990 Best New Chef Tom Valenti (most recently of New York City's Ouest) describes the impact of being dubbed a Best New Chef in the program's formative days. This being our last show of the season, we also take a look at the themes that have emerged over the past three months and try to take stock of them with the help of our guests.

The Chefs Council is hereby called to order! We've asked a few past guests who were especially fun/funny/insightful to be a part of a recurring roundtable and three of them--Dirt Candy's Amanda Cohen, Sous Chef author Mike Gibney, and The Finch's Gabe McMackin--join us for the inaugural gathering, an all-shop-talk episode on the subject of Spring Fever! We kick around the season that inspires more chefs than any other and explore why so many cooks and diners love it so. And we extend spring's spirit of renewal and reinvigoration with a discussion of our guests' favorite new ingredients and get them to share their travel and exploration plans for the coming months. Pour yourself a glass of rose and listen in.

Gender imbalance in media coverage and awards recognition... maternity leave in the hospitality business ... sexual harassment. A number of topics have been heating up around women in the pro kitchen recently, thanks to a confluence of current events and think-pieces that gained industry traction. We get into all of it with guests Emma Bengtsson (executive chef of Aquavit), Alina Martell (pastry chef of Ai Fiori and Vaucluse), Karen Palmer (executive editor of Tasting Table), and Cindy Pawlcyn (of Mustards Grill and Cindy's Backstreet Kitchen). Co-hosting with Jimmy and Andrew this week is Heritage Radio Network's executive director Erin Fairbanks, herself a former professional cook.

We're living in a golden age for chef-focused documentaries and on this week's show, we go deep on two recent video-on-demand releases that examine two generations of chefs--King Georges, about Philadelphia's Georges Perrier, and For Grace, about Chicago's Curtis Duffy. And food writer Andrea Strong drops by the studio to interview Andrew and Jimmy for OpenTable's "Open for Business" blog, giving listeners a chance to get to know our hosts a little better.

What chef doesn't want their own cookbook? Capturing your recipes, ideas, and dishes between two covers makes the transitory permanent and--from a practical standpoint--can be a powerful marketing tool. We ask two-time author Sara Jenkins (of Porchetta and Porcena) and Alex Raij (of El Quinto Pino, Txikito, and La Vara), whose debut effort The Basque Book publishes in April 2016, about what it takes to conceive, sell, promote, and enjoy writing a cookbook. And, since both chefs cook cuisines of other countries in the United States, we also discuss how to make non-native food accessible to an American audience, in restaurants and on the page.

Let's dish! No, we mean, let's talk about dishes–as in: Who owns a dish, the chef or the restaurant? And where is the line between inspiration and plagiarism drawn? We hash out this timelessly thorny issue with Gabe McMackin of Brooklyn's The Finch and Justin Smillie of Upland. Both chefs' restaurants recently celebrated their first birthdays, so we take stock of those first years–lessons learned, changes made, new challenges set. An all-Shop Talk episode for kitchen pros and industry voyeurs.

This week’s guest on Chef’s Story is chef Jimmy Bradley. The chef-owner of two popular New York City restaurants – The Red Cat, The Harrison – Jimmy Bradley presides over neighborhood joint that have become destinations for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent, food and contagious conviviality, all of it wrapped up in an attitude-free package, Bradley has helped contemporary diners rediscover the intrinsic value of classic Mediterranean cuisine, reinterpreted for a modern American clientele. He and his recipes are regularly featured in The New York Times, Food & Wine, Bon Appétit, and other food publications, as well as on local and national television programs. This program was brought to you by Whole Foods Market. “I took jobs from very early ages – I forged my working papers.” [09:00] –Jimmy Bradley on Chef’s Story

Food Talk with Mike Colameco is brought to you by the following generous underwriters: Get a rare candid look at the present and past of the restaurant and cookbook industry on a fun episode of Food Talk with host Mike Colameco. On the first segment he’s chatting with Harold Dieterle and Andrew Friedman, the team behind Harold Dieterle’s Kitchen Notebook Hundreds of Recipes, Tips, and Techniques for Cooking Like a Chef at Home. They discuss all that goes into creating a stand-out cookbook and reflect on how the industry has changed over the years. Later – Mike is joined by chef Jimmy Bradley of The Red Cat & The Harrison. He recounts memories of growing up in Philadelphia and opening his restaurants in New York City in the time before foodies were everywhere.

The author and chef-owner of two popular New York City restaurants—The Red Cat and The Harrison—Jimmy Bradley presides over neighborhood joints that have become destinations for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent, food and contagious conviviality, all of it wrapped up in an attitude-free package, Bradley has helped contemporary diners rediscover the intrinsic value of classic Mediterranean cuisine, reinterpreted for a modern American clientele. He and his recipes are regularly featured in The New York Times, Food & Wine, Bon Appétit, Esquire and other food publications, as well as on local and national television programs including TODAY Show and Top Chef Masters. His first cookbook, The Red Cat Cookbook, was published by Clarkson Potter in fall 2006. Don’t miss Jimmy Bradley on this week’s edition of In the Drink! Thanks to our sponsor, Rolling Press. Music by Obey City. “We would dine every Sunday at one o’clock and listen to the opera from the Met. It sounds stereotypical to say my grandmother taught me how to cook, but in this case, that’s how it was… When I first started with a chefs and they would make ravioli, I thought to myself, ‘I know someone who makes better raviolis than you…'” [9:50] “In my mind, wine factors into everything that has to do with food.” [19:00] — Jimmy Bradley on In the Drink

Almost every whisky lover has dreamed of getting the call from a distillery to serve on an exclusive tasting panel to select a special release. Jimmy Bradley got that call...and the owner/chef of two New York City restaurants tells about his experience helping to select this year's Glenfiddich Vintage Reserve bottling, In the news, another distillery may be up for sale, Braeval comes back to life, and construction begins on a new distillery in Canada.