As the pandemic tide changes, restaurant industry employees are emerging with a new vision for the future of hospitality. Years of stress caused by kitchens ruled by machismo, sexual assault and verbal abuse have brought a new guard to the fore who are challenging the status quo by creating new models for culinary culture.
Among them are Katie Gabert and Sam Sandrin of Strega, a nascent concept slated to open this fall in the 3rd Street Market Hall.
On this week’s podcast, we sat down with Gabert and Sandrin to talk about the concept behind the new pasta concept. But we also engaged in a lively discussion about the need for change in an industry which – all too often – Along the way, they share their experiences, insights and hopes, along with the challenges of creating a hospitality model built on collaboration, support and inclusivity.
Wisconsin’s Miijim to contribute to Indigenous food renaissance
14 seats: The making of 1033
Behind the scenes with Samantha Mitchell of SamanthaStarr Events
A fresh take on Indian fare with author Ruta Kahate of “6 Spices, 60 Dishes”
Rethinking zero proof at The Counter Day Bar
Popping the cork with Thelma Carol Wine Merchants
How American Wine Project is reframing Wisconsin wine
A decade later: Enlightened Brewing Company
What's a shrub? A chat with the badass women behind Siren Shrub Co.
Building a community hub: Chris Harris Morse of North Avenue Market
Next level vegan fare with Chef Joya
Six grate years: A chat with Chef Aaron Patin of Iron Grate BBQ
Good sustainable tea: A chat with Aureal Ojeda of Outwoken Tea
What you need to know about EVOO with Josh Saiia of Oro di Oliva
Lao food, family and tradition with Victoria Sithy & Alex Hanesakda
From Texas to Wisconsin, a chat with Chef Ashley Turner
An intoxicating chat with "Bar Menu" author Andre Darlington
From hobby to pop-up: The story of Sweet Smoke BBQ
Chef Adam Siegel reflects on his career & inspiration for Lupi & Iris
Bringing Italy to the Table with the folks from Ca’Lucchenzo
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