MENGENAI EPISOD INI
Ryan Mitchell and his dad, Ed, of North Carolina, have just released a book about whole hog barbeque. Ed's first time cooking a whole hog came when the older guys in the family were passed out from a bit too much moonshine, but his son, Ryan, says cooking a hog can be an almost spiritual experience. Ryan Mitchell, on the Hidden F&B.
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EPISOD LAIN DALAM PODCAST INI
Ashleigh Fleming is the chef at the Blue Jay Bistro in Littleton, North Carolina. How little is Littleton? Well, in the town proper, the census says there are around 600 people. But Littleton is also known as the little town with the big heart and part of that big heart is the Blue Jay Bistro a ...
Zak Melang, one of the owners of 10 Matador Restaurants across the country, says he's done everything you can do in restaurants, from washing dishes to managing. Owning seemed a natural extension.
We're talking with Jon Murray and Wilson Brannock of Noko Nashville. They've joined with a third partner to create their dream restaurant in Nashville. Besides the food, they want nothing less than to change the whole model of the hospitality industry. They are offering their employees health in ...
Pork, cornbread, seafood...Marcie Cohen Ferris looks at a place's history and culture through its food. She talks about that in her book, "Edible NC," and on the Hidden F&B!
Penafian: Podcast dan karya seni yang dibenamkan pada halaman ini adalah daripada Helen Mitternight, yang merupakan hak milik pemiliknya dan tidak bergabung dengan atau disokong oleh Listen Notes, Inc.
SUNTING
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