OverSeasoned
By Tony Aiazzi
OverSeasonedMay 22, 2020
foodservice REVOLUTIONS through GOOD times & GOUT times
Julien Shapiro the governor of galantines, boss of the ballotine, patron of pates and the crust of the croute (not to mention resident chef & Belle Époque Butcher of 8 hands farm) joins us again OverSeasoned to enlighten us on how farm producers are filling in the gaps as most restaurants remain closed due to the pandemic.
WASTING a way in Margaritaville (w/ a Del maguey FLOAT)
Looking for our lost shaker of salt with Matthew Conway, GM and Beverage Director of Restaurant Marc Forgione in New York City.
take a left at the ARBY's, right at the WATER ICE, go around the SIZZLER and get to the BROWN BUTTER GNOCCHI
Ben Fileccia shares his restaurant journey and thoughts on the present and future of The Industry. He's doing a lot of good work at of the Pennsylvania Restaurant & Lodging Association and want's everyone to understand that not only does advocacy work, but it matters.
A1 & HP sauce - BROTHERS from a different MOTHER
Chef Marcus Ware, an Englishman by way of NYC dishes up a lexan's worth of thoughts on where the Industry goes next post corona.
turning the FROWN UPSIDE DOWN with Amy Z
A wealth of experience behind the great bars of Philadelphia yields lessons for life and second careers with the indelible Amy Zumpano.
if you BURN it on monday, U better BURN it on friday too
the current STATE of fried CHICKEN AFFAIRS in dallas, TEJAS
Cliff Edgar of BRICK & BONES in Deep Ellum gives us a glimpse of what it's like to pivot a business in uncertain times.
frozen STEAKS, canned TUNA, and burnt PORK chops
flattening the profit curve to zero. #86corona
take another POQUILLO my heart
yes. yet again Xavier is talking about the homeland. But this time he brought gifts like poquillo peppers and piment d'espelette hot sauce.
the OCEANS' mozzarella STICKS, coconut CHARCOAL, and PINAKURAT
Jet lagging and chin wagging from the overseasoned advanced travel research team.
american DIGNITY & sugar free KETCHUP
4th of July cuisine holiday tribute.
GLUTEN free Italian BREAD CRUMBS
What happens when a dedicated consumer of crusty Franch Bread with fancy cheese learns that he has joined the ranks of annoying restaurant people? Find out on the lates episode of OverSeasoned, where the packets of soy sauce that come with the beef and broccoli are really starting to pile up.
the consultant INSULTANT
tips and tricks for starting out your on restaurant consulting career.
secret MUSTARD recipes & dried LEMON peel w / Julien Shapiro
Chef Julien Shapiro of 8 Hands Farm dishes up some charcuterie knowledge while reminiscing about tomato raviolis in January, The World Pate en Croute Championships, the Roman Goddess of Dung, the dangers of meat that is less expensive than apples, and the importance of being a good steward of the earth.
Parental Guidance...SUGGESTED?
Restaurant Friends, knowing what you know, and doing what you do (or have done) would you allow your kids to work in the hospitality industry?
OverSeasoned Holiday Special 2018
The busy holiday season is finally coming to end as prep for your favorite night of service begins..NYE. Join us as we talk turducken. And don't forget inventory on the 31st as we get geared up for #serviceindustryappreciationday2020