Bisato: Inside the Kitchen - podcast cover

Bisato: Inside the Kitchen

Scott Carsberg•www.bisato.com
Food
James Beard Award-winning chef Scott Carsberg takes you inside the kitchen of his new Seattle restaurant, Bisato.
Last refreshed: ⓘ
Follow this podcast in the Metacast mobile app to refresh it and see new episodes.
Follow on
Apple Podcasts
Spotify
RSS
YouTube
Overcast
Pocket Casts
Episodes.fm
Download Metacast podcast app
Podcasts are better in Metacast mobile app
Don't just listen to podcasts. Learn from them with transcripts, summaries, and chapters for every episode. Skim, search, and bookmark insights. Learn more

Episodes

Episode 13 - Asparagus Salad

March 20th is the start of spring, which means one thing: the updated spring menu. Chef Carsberg shows how to make one of the upcoming dishes, asparagus salad with parmesan ice cream.

Jan 02, 2012•2 min

Episode 12 - Pecorino with Truffle Honey

In this episode, Chef Carsberg demonstrates the second of his recipes featured in Modernist Cuisine: Pecorino with truffle honey. This dish illustrates the cooking technique of planking: cooking using a smoldering wood plank, used to impart a lightly smoky flavor.

Jan 02, 2012•2 min

Episode 11 - Dungeness Crab Cannelloni

Since its release in March, Nathan Myhrvold's Modernist Cuisine has been called one of the most influential books on the craft of cooking. We were tremendously honored to have two of Chef Carsberg's signature dishes included in the book. In this episode, Carsberg shows how to create one of the two dishes profiled in the book: Dungeness crab cannelloni with honeycrisp apple.

Nov 28, 2011•1 min

Episode 9 - Chocolate Feuilletée

Chef Carsberg shows how to plate Bisato's chocolate feuilletée -- dark chocolate, pistachio crème, and orange.

Sep 17, 2011•1 min

Episode 8 - Pineapple Ravioli

Chef Carsberg highlights one of Bisato's dessert specials: pineapple ravioli with white chocolate soup.

Feb 11, 2011•2 min

Episode 7 - Parmesan Crisps

Chef Carsberg shows his technique for making parmesan crisps - suitable for a snack or a garnish.

Dec 04, 2010•2 min

Episode 6 - Poached Duck Egg

In under 10 minutes, Chef Carsberg makes a poached duck egg with Umbrian truffles, provolone, and brioche.

Nov 07, 2010•3 min

Episode 4 - Prosciutto and Melon

Chef Carsberg makes a classic Italian pairing: prosciutto and melon. (The "Ferrari" of meat slicers is optional.)

Aug 29, 2010•1 min

Episode 3 - Scrambled Eggs

Think scrambled eggs are dull? Think again. Chef Carsberg shows his technique for making scrambled eggs with summer truffles from Umbria.

Aug 14, 2010•5 min

Episode 2 - Summer Berries

Chef Carsberg shows how to make one of the current desserts on Bisato's menu: Summer berries with ewe's milk cheese.

Aug 01, 2010•4 min

Episode 1 - Geoduck

Watch how Chef Scott Carsberg creates two dishes based off of the Pacific Northwest's famed geoduck.

Jun 06, 2010•5 min
For the best experience, listen in Metacast app for iOS or Android