ACERCA DE ESTE EPISODIO
This week on Cooking Issues, Dave is joined by Homer Murray, son of famous actor Bill Muarry. In 2012, next to the newly reopened Transmitter Park, by the (then) quiet waterfront in Greenpoint, Homer Murray built out the space that would become 21 Greenpoint. As a native New Yorker with deep familial connections to Chicago, Homer grew up experiencing many different traditional styles of cuisine and street food. After traveling extensively for work as a photo assistant he came back to New York full time and immersed himself in the restaurant world of early 2000’s Brooklyn. Homer worked for years as Sous Chef of Roebling Tea Room and River Styx, before becoming the Chef and Owner of 21 Greenpoint.
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BUSCAR EPISODIOS ANTERIORES
Buscar episodios anteriores de Cooking Issues with Dave Arnold.
OTROS EPISODIOS EN ESTE PODCAST
Dave reports back from Los Angeles with stories from a Morihiro pop-up and the hard-core world of tiki fandom. The crew also gets into airplane etiquette, Canadian Parmesan-style cheese, pressure-cooker stocks and braises, stabilizing sorbets, aging ice cream bases, purging clams, and the opening a…
This week on Cooking Issues, Dave and the crew are joined by Alex Hawk, Manager of Culinary Innovation at Burger King, and Zach Young, Director of Culinary and Commercialization at Burger King, for a rare look inside the food science, logistics, and product development behind one of the largest res…
This week, Dave answers long-awaited cocktail questions, dives into techniques for building better drinks, and shares updates from recent industry events and ongoing Cooking Issues projects. The conversation also covers creative burger experiments, getting more out of a small kitchen, troubleshooti…
Fish Cheeks chef-partner Dustin Everett joins Dave for a conversation on seafood, Thai cooking, restaurant culture, and why one tiny fish bone can outweigh 160 perfect plates. They discuss frozen versus fresh squid, sticky rice, octopus, Portuguese seafood, fish aging, kitchen technology, and the b…
This week on Cooking Issues, Dave and the crew are joined by chef Max Wittawat of Bangkok Supper Club for a deep dive into Thai cooking technique, restaurant life, and ingredient realities in New York.
Max talks through the logic behind Bangkok Supper Club’s kitchen-counter tasting menu, why some d…
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