In the South, food and music go hand in hand. They define much of what we think of as Southern culture, and they say a lot about our past, our present, and our future. Each week, Sid Evans, Editor in Chief of Southern Living, sits down with musicians, chefs, and other Southern icons to hear the stories of how they grew up, what inspires them, and why they feel connected to the region. Through honest conversations, Sid explores childhood memories, the family meals they still think about, and ...
…
continue reading
Контент предоставлен PDX Food Stories. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией PDX Food Stories или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
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Episode 3 Jenn Louis and Padron Peppers
Manage episode 184324301 series 1482565
Контент предоставлен PDX Food Stories. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией PDX Food Stories или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
Two-time James Beard Award Semifinalist, 2012 Food and Wine Best New Chef, Top Chef Masters contestant Jenn Louis recently published the Book of Greens AND transitioned her popular restaurant Lincoln in NE Portland into Ray, and Israeli eatery. Jenn discusses going from constant to judge in competitive cooking shows and her advice to young chefs looking to get in the game. She also discusses writing cookbooks, gardening, and where you can find her when she isn’t in the restaurant. Sarah and Dirk Marshall kick around ideas for preserving and eating padron peppers, which are coming into bounty at the Farmers Market. A typical Spanish Tapas sees the mild green pepper charred slightly and sprinkled with finishing salt, but Dirk offers several ideas from local restaurants including Park Kitchen, La Moule, and Holdfast dining for turning up the heat on this seasonal favorite.
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9 эпизодов
Поделиться
Manage episode 184324301 series 1482565
Контент предоставлен PDX Food Stories. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией PDX Food Stories или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
Two-time James Beard Award Semifinalist, 2012 Food and Wine Best New Chef, Top Chef Masters contestant Jenn Louis recently published the Book of Greens AND transitioned her popular restaurant Lincoln in NE Portland into Ray, and Israeli eatery. Jenn discusses going from constant to judge in competitive cooking shows and her advice to young chefs looking to get in the game. She also discusses writing cookbooks, gardening, and where you can find her when she isn’t in the restaurant. Sarah and Dirk Marshall kick around ideas for preserving and eating padron peppers, which are coming into bounty at the Farmers Market. A typical Spanish Tapas sees the mild green pepper charred slightly and sprinkled with finishing salt, but Dirk offers several ideas from local restaurants including Park Kitchen, La Moule, and Holdfast dining for turning up the heat on this seasonal favorite.
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9 эпизодов
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Похожие на PDX Food Stories
In the South, food and music go hand in hand. They define much of what we think of as Southern culture, and they say a lot about our past, our present, and our future. Each week, Sid Evans, Editor in Chief of Southern Living, sits down with musicians, chefs, and other Southern icons to hear the stories of how they grew up, what inspires them, and why they feel connected to the region. Through honest conversations, Sid explores childhood memories, the family meals they still think about, and ...
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continue reading
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continue reading
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Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
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continue reading
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The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.
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continue reading
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continue reading
The podcast about chain restaurants. Comedians Mike Mitchell and Nick Wiger review fast food/sit-down chains and generally argue about food/everything.
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continue reading
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continue reading
Tangentially Speaking is dedicated to the idea that good conversation is organic, uncensored, revelatory, and free to go down unexpected paths with unconventional people. chrisryan.substack.com
…
continue reading
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