It’s not breaking news that opening a restaurant is hard, but opening one in the middle of a pandemic is borderline insanity. However, when you open a restaurant with such a hyper focus on the primal aspect of food and root to snout cooking over open flames, it’s borderline brilliant.
Chefs David Feola and Scott Calhoun opened up their love letter to offcuts, Ember and Ash, in South Philadelphia, where they cook in their custom kitchen that's built to use live fuel and where they work with local farms and purveyors that are dedicated to minimizing their carbon footprint while showcasing the best ingredients their region has to offer.
So, get ready to talk about pig's heads, lamb tongue fries, and every other beautiful and delicious offal, on this episode of The CHEF Radio Podcast.
Ep. 118 Building a Sustainable Culinary Future with Tracy Malechek of Birdies
Ep 117: Building a Sustainable Restaurant Empire with Mary Sue Milliken and Susan Feniger
Episode 116: Chef Fiore Tedesco of L'Oca d'Oro and Bambino in Austin
Episode 115: Nasim Alikhani of Sofreh & Sofreh Cafe in Brooklyn
Episode 114: Chef Gregory Gourdet of Kann and Sousol in Portland
Episode 113: Chef Michael Anthony of Gramercy Tavern in NYC
Episode 112: Chef Radio Live 2024 with Chefs Alex Kemp, Eric Leveillee, and Chance Anies
Episode 111: Chefs Blake Aguillard and Trey Smith of Saint-Germain restaurant in New Orleans
Episode 110: Missy Robbins of Lilia, Misi and Misi Pasta in Brooklyn NY
Episode 109: Hari Cameron of The Chef's Table in Rehoboth Beach
Episode 108: Charlie Mitchell of Clover Hill in Brooklyn
Episode 107: Matt Kelly of MK Hospitality in Durham, North Carolina
Chef Jeremy Fox Coming to Philadelphia!
Episode 106: Chef Jesse Ito of Royal Sushi and Izakaya in Philadelphia
Episode 105: Matt Orlando of Amass* & AIR in Singapore as well as Endless in CPH
Episode 104: Author Spotlight – Shari Bayer of Chef Wise - Life Lessons from Leading Chefs Around the World
Episode 103: Justin Pichetrungsi of Anajak Thai in LA
Episode 102: Author Spotlight - Andrew Friedman of The Dish and Chefs, Drugs and Rock & Roll
Episode 101: Jordan Rubin of Mr. Tuna, Bar Futo and Crispy Gai in Portland, Maine
Episode 100: Daniel Boulud of Restaurant Daniel, Café Boulud and the Dinex Group
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