18 APR 2024 · 🫶 Subscribe NOW - the Chef & Rare Substack for more in-depth research on chefs and the restaurant industry - https://www.chefandrare.com/ Dallas Wynne's journey from a small-town girl in Palm City, Florida, to a celebrated chef in Miami's culinary scene is a story of passion, hard work, and the pursuit of excellence, with mentorship playing a crucial role in her success. She emphasizes the importance of embracing opportunities, continuous learning, and fearlessness in the face of mistakes, inspiring not just aspiring chefs but anyone looking to excel in their field.

2 APR 2024 · Exploring the Fusion of Flavors at THesis Hotel's The Collab On Chef AF, we have the privilege of chatting with the culinary scene's brightest talents, guaranteeing an insightful feast. In our latest episode, the spotlight shines brightly on Executive Chef Nicolas Mazier from THesis Hotel's new jewel, The Collab. With a rich tapestry of global culinary adventures behind him, Chef Mazier infuses his creations with a dynamic mix of Mediterranean zest and Asian flair, serving up a dining experience in Miami that's as unforgettable as it is transformative. A Journey From French Countryside to Global Sensations Mazier’s tale begins in the picturesque south of France, amidst family feasts and uncles with secret recipes. This intimate setting, bursting with culinary passion, set the stage for his future endeavors. Fast forward through a whirlwind of global kitchens—from the French countryside to the buzz of Las Vegas—Mazier's culinary journey is as rich and varied as the dishes he crafts. The Birth of The Collab: Where Cultures and Flavors Intertwine At the heart of Coral Gables, The Collab emerges as a vibrant meeting point for culinary enthusiasts. Mazier, with his seasoned expertise, promises an experience where tradition meets innovation. Imagine a dish where Mediterranean fish swims with Japanese ingredients, or where local produce brings to life new American flavors. The Collab isn't just a restaurant; it's Mazier's canvas, where each plate tells a story. Signature Dishes That Dazzle Diving into the menu, Mazier teases a beef tartare that's bound to make waves. This isn't your ordinary tartare; it's a symphony of American wagyu, red onion jam, and pickled mustard seeds, promising an explosion of flavors with each bite. It's clear Mazier is not just serving food; he's crafting experiences. Sustainability at Its Core Mazier is keen on sustainability, a principle that guides The Collab's menu. By emphasizing seasonal produce and supporting local vendors, he ensures that each dish not only tastes good but feels good too. This commitment to the environment and local community adds a layer of depth to the dining experience, making each meal at The Collab both delicious and meaningful. Beyond the Plate: A Total Dining Experience But The Collab offers more than just exceptional food. Mazier and his team are dedicated to creating a holistic dining experience. From the warm welcome at the door to the carefully curated live music setting the evening's tone, every detail is crafted to enhance the communal and sensory experience of dining. Mixology Meets Gastronomy No meal is complete without the perfect drink, and The Collab's craft cocktail menu is designed to complement Mazier's culinary creations. From a sweet and salty take on a Negroni to the fresh zest of a vegetable dish paired with an innovative cocktail, the bar at The Collab is as much a part of the culinary adventure as the kitchen. A Chef's Advice: Travel, Learn, Innovate Reflecting on his journey, Mazier offers a nugget of wisdom to aspiring chefs: travel, learn, and stay humble. His path, marked by constant learning and adaptation, showcases the importance of experience in shaping a chef's craft. Mazier's story is a testament to the power of culinary exploration and the endless possibilities it brings. The Collab: A Culinary Hub for Coral Gables With its doors now open, The Collab invites diners to embark on a gastronomic journey unlike any other. Mazier’s vision for a space where food, art, and community come together is now a reality, promising an unforgettable experience for all who enter. From its sustainable practices to its fusion of global flavors, The Collab is more than a restaurant—it's a destination.

26 MAR 2024 · I recently had the pleasure of sitting down with the illustrious Diane Kochilas. Diane, a beacon of Greek cuisine, has brilliantly bottled the essence of Ikaria, an island synonymous with health and longevity, in her latest culinary masterpiece, "The Ikaria Way: 100 Delicious Plant-Based Recipes Inspired by My Homeland, the Greek Island of Longevity." This book isn't just a collection of recipes; it's a passport to the heart and soul of Ikarian living, where every meal is a celebration of life itself. Diane's journey from the bustling streets of New York to the tranquil shores of Ikaria is nothing short of a culinary odyssey. With her roots deeply planted in the rich soil of her homeland, she has become a culinary crusader, bringing the vibrant, healthful flavors of Greek and Mediterranean cuisine to tables around the world. Through her award-winning show "My Greek Table" and her illustrious career as an author and educator, Diane has demystified the complexities of Greek cooking, making it accessible and utterly irresistible to food enthusiasts everywhere. In our chat, Diane's wit and wisdom shone through as she shared anecdotes from her life, insights into Ikarian culture, and, of course, tantalizing glimpses into "The Ikaria Way." This cookbook is a love letter to plant-based eating, infused with the simplicity and vibrancy of Ikarian cuisine. Diane expertly navigates through the tapestry of Greek culinary traditions, adding her contemporary twists to create dishes that are not only mouthwateringly delicious but also a boon for longevity. From the get-go, Diane emphasizes the importance of quality ingredients, the cornerstone of Ikarian cooking. Her tales of smoked eggplant dips, rainbow chard tzatziki, and vegan versions of Greek classics like moussaka are not just recipes; they're invitations to experience the communal joy of Ikarian meals. It's evident that for Diane, food is more than sustenance; it's a medium for storytelling, a catalyst for community, and a pathway to a healthier life. Throughout our conversation, Diane offers pearls of wisdom on living the Ikarian way, no matter where in the world you might be. It's a lifestyle that cherishes the slow, the natural, and the joyful. As she shares her insights on incorporating more plants into our diets, stocking an Ikarian pantry, and embracing the holistic approach to food and life that Ikarians embody, it's hard not to be captivated by the simplicity and richness of her philosophy. "The Ikaria Way" is not just a cookbook; it's an invitation to slow down, to savor each moment, and to nourish not just the body, but also the soul. As Diane Kochilas guides us through her homeland's culinary landscape, she also leads us on a journey to discover the true essence of longevity: a life well-lived, enriched by the flavors of the earth, the warmth of community, and the joy of sharing.

12 MAR 2024 · Step into the world of gastronomic pioneers crafting the future of food, plate by plate. In this episode of Chef AF, I recently sat down with the celebrated Chef Angelo Sosa. Known for his bold flavors and innovative approach to Asian cuisine, Sosa takes us on a gastronomic voyage that marries his rich heritage with the vibrant tapestry of Asian street food culture. Chef Sosa, with over 25 years of experience, has journeyed from the prestigious kitchens of Europe to the bustling street food stalls of Thailand. Raised in a Dominican/Italian family in Durham, CT, Angelo's culinary roots are as diverse as his cooking. Under the tutelage of culinary giants like Jean-Georges Vongerichten and alongside his Tía Carmen's traditional teachings, Sosa has cultivated a unique culinary philosophy that emphasizes the trinity of flavors: sweet, sour, and salty. Our conversation delves into Sosa's latest ventures, Tía Carmen and Kembara, located at the luxurious JW Marriott Phoenix Desert Ridge Resort & Spa. Tía Carmen pays homage to his aunt, blending the local flavors of the Southwest with a modern twist, while Kembara takes inspiration from Sosa's travels across Asia, promising an authentic street food experience. Throughout the interview, Sosa's passion for mentorship shines through. He speaks to the importance of humility and hunger in the kitchen, values instilled in him by mentors like Jean-Georges and Alain Ducasse. It's this foundation that has propelled Sosa to not only achieve personal success but to also invest in the next generation of chefs. Sosa also touches on the significance of sustainability and local sourcing in his restaurants, highlighting his commitment to the planet and the communities he serves. His dedication to crafting dishes that are both innovative and respectful of tradition is evident as he discusses the creative process behind his menus, which are designed to evoke emotion and tell a story. As our conversation winds down, Sosa offers a glimpse into the future, teasing upcoming projects and reflecting on the ever-evolving culinary landscape. His vision for his restaurants is clear: to provide a portal to new worlds through food, inviting guests to embark on unforgettable journeys. For those seeking a culinary experience that transcends the ordinary, Chef Angelo Sosa's creations promise just that. Whether it's the nuanced flavors of Kembara or the southwestern flair of Tía Carmen, Sosa's cooking is a testament to the power of food to connect, transform, and inspire. Tune in to Chef AF for the full interview with Chef Angelo Sosa, where food meets art, culture, and passion. It's a conversation that will leave you hungry for more, both literally and metaphorically. As a food journalist and avid foodie, my chat with Chef Angelo Sosa was more than just an interview; it was a journey through the senses, a lesson in culinary excellence, and a reminder of the beauty that lies in the stories behind the dishes we love. Sosa's dedication to his craft, his mentors, and his heritage is a recipe for success that continues to inspire food enthusiasts around the world.

28 FEB 2024 · Welcome to your guide to the savory stories behind the chefs who are redefining dining, one dish at a time. In our latest episode of Chef AF, I had the pleasure of sitting down with none other than https://www.instagram.com/dan_kluger/, whose groundbreaking approach to seasonal and sustainable cooking has cemented his status as a vanguard of New York City’s dining scene. Kluger, a James Beard Award-winning chef, shares his journey from learning under renowned chefs to opening his acclaimed restaurants, including the beloved https://www.loringplacenyc.com/ and the innovative Greywind. A Chef's Journey: From Learning to Leading in NYCDan Kluger’s story is one of passion, creativity, and an unwavering commitment to showcasing local, seasonal ingredients. His culinary philosophy, deeply rooted in the rhythms of nature, transforms simple dishes into vibrant, flavor-packed creations. During the interview, Kluger recounts his early days in the industry, working under culinary titans like Jean-Georges Vongerichten and Tom Colicchio, and how these experiences shaped his approach to cooking and restaurant management.Greywind: A Culinary Gem in Hudson YardsIn our chat, Dan unveils the inspiration behind https://www.greywindnyc.com/about/, his latest contribution to New York’s vibrant dining scene. Nestled in Hudson Yards, Greywind marries the rustic beauty of the Hudson Valley with urban sophistication, a reflection of Dan’s vision to create a dining experience that’s as enriching as it is delicious. He also gives us a sneak peek into Spygold and The Bakery at Greywind, each a unique facet of his culinary empire, showcasing his commitment to innovation and excellence. https://substackcdn.com/image/fetch/f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fce25289e-0b8a-4515-b00e-61de63906799_1140x836.jpegGreywind Washington Squares: Reinventing Pizza with PurposeOur conversation took a delightful turn as Dan recounted the birth of Washington Squares. What started as a pivot during the pandemic became a beloved pizza destination, known for its soul-satisfying Grandma-style pies. Dan’s story of adaptation and resilience resonates with anyone looking to make a positive impact, no matter the circumstances.The Chef’s Counter: An Exclusive InvitationLooking ahead, Dan shares his excitement for the upcoming https://www.greywindnyc.com/ at Greywind, an intimate setting where diners will be treated to a tasting menu that promises an unforgettable culinary journey. His passion for creating a dining experience that both challenges and delights is evident as he talks about this next adventure. https://substackcdn.com/image/fetch/f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F89f9e766-da54-44eb-9c67-e33f71c9624f_6600x4400.jpegDan Kluger, Greywind | Photo Credit Evan Sung Dan Kluger: Crafting New York’s Culinary NarrativeAs your host on Chef AF, I aim to bring you closer to the chefs shaping our food culture. Dan Kluger’s episode is a compelling story of innovation, sustainability, and the magic of New York City’s food scene. His dedication to celebrating local, seasonal ingredients not only defines his cuisine but also tells the larger story of what it means to dine in this great city.On Chef AF we continue to explore the culinary world through the eyes of those who are changing it one plate at a time. Dan Kluger’s journey from the farm to the forefront of New York’s culinary scene reminds us of food’s power to connect, inspire, and transform.

9 FEB 2024 · A Culinary Journey from Oregon to Vermont: Micah Tavelli's Path to Paradiso Hi-Fi In the heart of Burlington, Vermont, lies Paradiso Hi-Fi, a record-listening lounge, bar, and restaurant where executive chef Micah Tavelli orchestrates a menu that sings in harmony with the venue's vinyl vibes. Tavelli, whose culinary journey took him from Oregon through Utah and under the mentorship of celebrated chefs, now leads Paradiso Hi-Fi's kitchen with a commitment to local sourcing and innovative dishes. From Dedalus to Paradiso Hi-Fi: The Seamless Blend of Wine, Food, and Music Before his tenure at Paradiso Hi-Fi, Tavelli honed his skills at Dedalus, a natural wine shop and bar that paved his way into the world of wine-centric menus. The transition from Dedalus to Paradiso offered Tavelli a canvas to merge his love for natural wines with a Nordic-inspired, New England-twisted menu. This move wasn't just a career shift; it was a step into a broader cultural contribution to Burlington's dining scene. The Paradiso Hi-Fi Experience: A Symphony of Flavors and Sounds Paradiso Hi-Fi isn't just a restaurant; it's an immersive experience where the ambiance, music, and culinary offerings are carefully curated to transport guests. Tavelli's menu is a modern ode to Vermont's seasonal bounty, with dishes that reflect both his and the region's identity. The connection between the food and the music played on Paradiso's custom-built sound system creates a unique sensory journey for every diner. Culinary Creativity and the Joy of Local Sourcing Tavelli's commitment to local sourcing is not just a culinary choice but a personal one, fostering close relationships with farmers and producers. This philosophy is evident in his dishes, where the quality and origin of ingredients speak volumes. His creative process, deeply collaborative and inspired by the seasons, reflects a dedication to pushing the boundaries of what's possible with local produce. Leading with Kindness: The Culture of Learning and Growth at Paradiso Hi-Fi At the heart of Paradiso Hi-Fi's success is Tavelli's leadership style, marked by a commitment to kindness, learning, and teamwork. He emphasizes the importance of a supportive environment where every team member, from the kitchen to the bar, can contribute and grow. This collective effort is the backbone of the restaurant's dynamic atmosphere and innovative menu. The Future of Culinary Innovation in Burlington Looking ahead, Tavelli is excited about the endless possibilities that Vermont's diverse seasons and local produce offer. His forward-thinking approach to menu development, coupled with a curiosity for unexplored ingredients, promises to keep Paradiso Hi-Fi at the forefront of Burlington's culinary evolution. A Final Note from Micah Tavelli: Teamwork Makes the Dream Work In closing, Tavelli extends his gratitude to the Paradiso Hi-Fi team, whose hard work and creativity have been instrumental in the restaurant's success. This acknowledgment reinforces the idea that great dining experiences are a collective endeavor, rooted in passion, dedication, and the joy of culinary exploration. Paradiso Hi-Fi stands as a testament to Micah Tavelli's culinary vision, where every dish and note played contributes to a larger story of innovation, community, and the transformative power of food and music.

24 JAN 2024 · The Pizza Pioneer's Journey: From New Jersey Roots to Global Acclaim In this episode of CHEF AF, we take you on a flavorful journey with the pizza pioneer himself, Anthony Mangieri. Born and raised in New Jersey, Anthony's love affair with pizza began at a tender age. This passion blossomed into a career that has placed him on the global pizza map. From opening a bakery in his early twenties to the inception of Una Pizza Napoletana, Anthony's path has been nothing short of remarkable. The Meticulous Art of Pizza Making: A Day in the Life of Anthony Mangieri Anthony's approach to pizza making is a blend of art, discipline, and relentless pursuit of perfection. Every day at Una Pizza Napoletana is a testament to his dedication. Anthony crafts each dough ball by hand, ensuring that each pizza served is a piece of culinary art. His belief that a restaurant is not just a business, but a life's work, resonates in every slice of pizza he serves. A Leap into Retail: The Birth of Genio Della Pizza Expanding beyond the walls of Una Pizza Napoletana, Anthony embarked on a new venture - Genio Della Pizza. This foray into the retail world with a frozen pizza line was a meticulous decision. Anthony's commitment to authenticity and quality led him to Italy, where he oversees every aspect of production. His involvement ensures that Genio Della Pizza lives up to the high standards he set at his restaurant. Challenges and Triumphs: Anthony's Frozen Pizza Journey Transitioning from a restaurant to the retail space brought its own set of challenges. Anthony navigated these with the same passion and precision that he applies to his pizza-making. From grappling with the emotional aspect of maintaining his reputation to tackling the complex logistics of retail, his journey is a tale of resilience and adaptation. Anthony Mangieri's Advice to Aspiring Chefs: Stay True to Your Craft For Anthony, the key to success in the culinary world is authenticity. He encourages young chefs to build a strong skill set and follow their hearts. Anthony's advice underscores the importance of passion and dedication in creating a culinary experience that resonates with customers. Sustainability and Ingredients: The Heart of Genio Della Pizza Sustainability plays a crucial role in Anthony's vision for Genio Della Pizza. He ensures that all ingredients are sourced locally, contributing to a minimal environmental footprint. His commitment to sustainability extends to every aspect of production, from the wood used in ovens to the way leftover pizzas are handled. Embracing Culinary Trends with Authenticity While Anthony recognizes the ever-changing landscape of the pizza industry, he remains true to his roots. He appreciates trends that focus on specialization and authenticity. For him, the future of pizza lies in embracing regional nuances and continuing the journey of culinary exploration. Closing Thoughts: The Rhythmic Art of Pizza Making As our conversation winds down, Anthony reflects on the rhythm and movement integral to pizza making. He likens it to a dance, where being in the zone can transform a good pizza into an extraordinary one. It's this magical interplay of skill and passion that makes Anthony Mangieri a true pizza pioneer. Chef Anthony Mangieri’s Bucatini Recipe Anthony's Bucatini Recipe: 1 lb Bucatini 1 head escarole, washed and torn into bite-sized pieces 1 cup Southern Italian black olives, pitted 1/4 cup golden raisins 1/4 cup pine nuts (preferable real Italian) 1/2 tsp crushed red pepper flakes 1 clove garlic, minced 1 freselle (Italian biscuit), or coarse homemade bread crumbs Pecorino Romano cheese Coarse Sicilian sea salt Extra virgin olive oil Heat a few tbsp of extra virgin olive oil in a pan on medium heat and add garlic and crushed red pepper flakes. Once it starts to sizzle, add the olives to the pan and use the back of a fork to break them up a bit in the oil. After a minute, add the escarole, stir and cover. Check on it every few minutes, and once it's cooked down, remove the cover, stir in the pine nuts and golden raisins and turn off the heat. In the meantime boil a large pot of water. After boiling, add a few tbsp of sea salt and once it comes back to a rolling boil add the bucatini and stir. Once the bucatini is al dente, drain and toss in with the escarole. Add more olive oil (at least another few tbsp. and toss to coat and mix everything together. Then top with bread crumbs (or grate the freselle on top of the bowl so you get some fine and coarse pieces that fall off) and grate plenty of Pecorino Romano cheese on top. Add sea salt to taste.

17 JAN 2024 · The Appalachian Awakening of Chef Andy McLeod Chef Andy McLeod’s journey is a testament to life’s unexpected turns. Originally not envisioning a life in the culinary world, his pivotal moment came while hiking the Appalachian Trail in 2009. It was here he crossed paths with a chef from Blue Hill at Stone Barns, leading to a profound change in his culinary direction. This encounter not only sparked his passion for sustainable food sourcing but also set him on a path back to Charleston to pursue a career in culinary arts. Southern Roots Influencing a Sustainable Future Chef McLeod's South Carolinian heritage deeply influences his culinary style. His experiences growing up around traditional farming and food preservation are the foundation of his approach at Fleet Landing. Inspired by Chef Dan Barber, McLeod integrates sustainable practices into his cooking, marrying his Southern roots with a commitment to local and sustainable food sourcing. His unique perspective on traditional Southern cuisine is a direct reflection of these formative experiences. Fleet Landing Celebrating 20 Years with Innovative Additions Fleet Landing is set to celebrate its 20th anniversary with the exciting introduction of a raw bar. This addition is a testament to an innovative approach, offering guests fresh seafood experiences that complement the existing menu. McLeod emphasizes the importance of evolving while respecting the restaurant's history, ensuring Fleet Landing remains a culinary landmark in Charleston. A Chef's Life Beyond the Kitchen Outside the kitchen, Chef McLeod is a father, an outdoor enthusiast, and a lover of travel, all of which influence his culinary creations. He values the importance of bringing people together through food, a passion that extends into his personal life. His role as a father has particularly deepened his appreciation for shared culinary experiences, echoing in the dishes he creates at Fleet Landing. Vision and Advice for Future Culinary Artisans Looking towards the future, Chef McLeod envisions continued innovation and growth for both himself and Fleet Landing. His advice for upcoming chefs and culinary artisans is to stay focused on their individual paths and to find their unique voices in the culinary world. He emphasizes the importance of self-focus and authenticity in one's culinary journey, echoing his own experiences and philosophies. Chef McLeod’s Personality Reflected in a Dish In line with the tradition of Chef AF, I asked Chef McLeod my signature question: if there were a dish that represented his personality, what would it be? His response was a cheeseburger, symbolizing a blend of simplicity, depth, and universality, perfectly encapsulating his approach to both cooking and life. Reflecting on a Culinary Trailblazer’s Journey Chef Andy McLeod's story, from his transformative experience on the Appalachian Trail to his leadership at Fleet Landing, is a remarkable journey of passion, innovation, and dedication to the culinary arts. His commitment to sustainable practices, coupled with his deep respect for Southern culinary traditions, makes him a standout figure in Charleston's rich culinary landscape. RECIPE: Stuffed Hush Puppies Hush Puppies: House Autry hush puppy mix, follow instructions. Vegetable or canola oil, for frying Turn fryer to medium high heat. Scoop mixture ½ cup at a time and drop into hot oil (use a 2 oz. industrial scoop to get more round shape). Fry until 75% done – about 1.5 to 2 minutes and golden brown. Shake out and release onto paper towel-lined plate. Cool in refrigerator. Make leek sauce as the puppies cool. Cut a small piece off of the top and bottom of each hush puppy to level out. Hollow out insides using a small spoon or cocktail fork. Drop them back into the fryer for 10-15 seconds. Leek Sauce: ½ cup (one stick) butter ½ cup all-purpose flour 2 ears corn, cut off cobb 2 leek whites, cut into circles 1 tsp Old Bay 1 tsp granulated garlic ¼ tsp cayenne pepper ½ tsp white pepper ¼ tsp chili powder ¼ tsp cumin ¼ tsp paprika 2 cups heavy cream ¼ cup lobster base 1 T crab base Salt & pepper, to taste 2 cups water, use as needed Melt butter. Saute the leeks and corn for one minute. Whisk flour in and add heavy cream and water. Stir until it has a nice saucy consistency. Add shellfish bases and seasonings, salt and pepper to taste. Mix of seafood: Rock Shrimp (or 70/90 count white shrimp), Crawfish, and Lobster Heat up in warm leek sauce, scoop into and around hush puppies, and serve!

9 JAN 2024 · First, let me introduce you to Susan Jung. With a career as rich and varied as her recipes, Susan has journeyed from California to Hong Kong, leaving a trail of culinary delights. Her resume? Impressive! Food editor for Vogue Hong Kong, a pastry chef with stints in some of the world's top kitchens, and a 25-year tenure at the South China Morning Post. Not to mention, she's rubbed shoulders with culinary legends like Anthony Bourdain and Jamie Oliver! The Cookbook: A Fried Chicken Diary Susan's new cookbook, "Kung Pao & Beyond: Fried Chicken Recipes from East and Southeast Asia," is a treasure trove of fried chicken recipes. It's a compilation of her global culinary adventures, with recipes ranging from Sriracha Wings to Chicken Poppers with Instant Noodle Coating. Each dish in this book is a testament to Susan's innovative spirit and love for all things fried chicken. My Chat with Susan: A Foodie’s Delight In our conversation, Susan takes us on a tantalizing journey. We explore her beginnings in the culinary world, her foray into food journalism, and the creation of her cookbook. Susan's story, from her family's food obsessions to her adventurous career shifts, is as flavorful as her recipes. The Instant Noodle Coating Epiphany One of the episode's gems is Susan's story behind her Chicken Poppers with Instant Noodle Coating. It's a creative culinary twist that epitomizes innovation and simplicity, a theme that resonates throughout Susan's cooking philosophy. A Deeper Dive into Culinary Trends Susan's insights into global culinary trends, the art of fusion cooking, and her aspiration to author a book on innards offer a fascinating glimpse into her culinary mind. Her experiences taking icons like Anthony Bourdain to her favorite places to eat add an extra layer of intrigue to her stories. My conversation with Susan Jung is a vivid tapestry of stories, tips, and inspirations that any food enthusiast will find irresistible.

6 NOV 2023 · As I settled in for my latest culinary adventure, the "Chef AF" podcast with the incomparable Chef Eric Brownlee of https://www.forumhotelcharlottesville.com/ The Forum Hotel was my guide. It wasn't just another interview—it was a journey through the taste-laden pathways of Charlottesville, Virginia, led by a chef whose roots in sustainable cooking run as deep as the soil on his grandfather's cattle farm. Raised with the earthy aroma of Pennsylvania farmlands, Chef Eric's culinary narrative began amidst the beef cattle of his childhood, instilling in him an ethos of sustainability long before it was a culinary catchphrase. Over 15 years ago, a pivotal moment came with Michael Pollan's "The Omnivore's Dilemma," deeply engraving his commitment to ethical sourcing. At https://birchandbloomrestaurant.com/about-us, the heartbeat of the hotel's dining experience, Chef Eric's menus dance to the rhythm of the seasons. "It's not just about crafting a menu," Eric shared, "it's a dedication to the narrative of every ingredient." His collaboration with local growers and butchers ensures that each dish sings with the freshest, most genuine flavors of the region. And when the climate throws a curveball? He adapts with a creativity as vibrant as the changing seasons—like pickling summer peaches to capture their essence. In the hustle of The Good Sport, Eric's playfulness spills into each dish. The menu is a homage to classic comforts with a twist—think Nashville Hot Oysters or Wagyu Brisket Sliders that harmonize with the local craft beer selection. "Here, we strip back the pretension without stripping the flavor," he says. What resonates most about Chef Eric is his unwavering connection to the land and his inventive spirit, nurtured during his time at Johnson & Wales in Charleston. Whether it’s a health-forward, vegetable-driven plate at Birch & Bloom or a casual, yet intentional bite at The Good Sport, Eric’s culinary vision is a testament to his philosophy: food should echo the environment it comes from and the moment it's enjoyed. His vision for the future is as fresh as his ingredients. Imagine a pop-up farmers market set amidst the hotel’s sprawling arboretum, where guests can interact with the very farmers who nurture the produce, accompanied by live cooking stations. "It's about creating a full-circle experience for our guests," Chef Eric explains, eager to bridge the gap between farm and fork. So, whether you're a food enthusiast or a culinary novice, Chef Eric Brownlee's philosophy is a reminder of the beauty in every bite. His journey—one of continuous evolution—invites us to ponder, what will be on the plate tomorrow? Only the seasons, the land, and the chef's ever-evolving creativity will tell. Stay tuned, Charlottesville; the best, it seems, is yet to come.