Legendary television host and cookbook author Alton Brown drops by the Upsell studio to talk about the changing shape of food TV, the weirdness and wonderfulness of fame, life on the road, the military strategy of Cutthroat Kitchen, and how making dinner has evolved over the years from a chore to a cultural statement. Learn more about your ad choices. Visit megaphone.fm/adchoices
Gabriel Stulman is the proprietor of Happy Cooking Hospitality. A Wisconsin native, Stulman moved to New York in 2003 and began working front of the house positions in downtown Manhattan restaurants. After opening the Little Owl and Market Table in the West Village, Stulman struck out on his own with Joseph Leonard in that same neighborhood. Over the next few years, he also opened Jeffrey’s Grocery, Perla, Fedora, Bar Sardine, and Montmartre. Learn more about your ad choices. Visit megaphone.fm/...
Jerusalem-born, London-based chef Yotam Ottolenghi became an unlikely cookbook superstar when his collection of vegetarian-leaning recipes, Plenty, became a blockbuster global bestseller. Four books and several restaurants later, he's credited with kicking off America's renewed interest in both vegetables and Middle Eastern flavors. On the Eater Upsell, he talks with Greg Morabito and Helen Rosner about the difference between a cookbook recipe and a restaurant recipe, cooking for his kids, and h...
Garrett Oliver is the brewmaster of Brooklyn Brewery. A native New Yorker, Oliver has been making beer for over two decades. He is the editor in chief of The Oxford Companion to Beer, and the author of the Brewmaster’s Table. In 2014, Garrett took home the James Beard Award for Outstanding Wine, Spirits, or Beer Professional. Learn more about your ad choices. Visit megaphone.fm/adchoices
David Kinch is the chef/proprietor of the fine dining restaurant Manresa in Los Gatos, California. Kinch has received numerous accolades over the years, including the Best Chef, Pacific James Beard Award in 2010, and three stars for Manresa in the most recent Michelin Guide. In 2013, the chef released Manresa: An Edible Reflection, which he co-authored with Christine Muhlke. Kinch is one of the subjects of Mind of a Chef Season 4. Learn more about your ad choices. Visit megaphone.fm/adchoices...
Jessica Koslow is the chef/owner of Sqirl in Los Angeles. The chef first earned acclaim for making fruit jams, which she sold at farmer's markets in the LA Area. Koslow found a space for her jam company in the Silver Lake neighborhood in 2011, and it quickly morphed into a breakfast and lunch-only restaurant with daily lines out the door. Koslow is slated to open a take-out restaurant, Sqirl Away, later this year. Learn more about your ad choices. Visit megaphone.fm/adchoices...
Emeril Lagasse is the James Beard Award-winning chef/owner behind 12 restaurants across the country, including the 25-year-old Emeril’s in New Orleans and Emeril’s New Orleans Fish House in Las Vegas. Lagasse has authored over 15 cookbooks during his career, and he has starred in numerous TV shows, including the Essence of Emeril, which premiered in 1997. Lagasse is currently the host of Emeril’s Florida on the Cooking Channel. His new book, Essential Emeril, hits stands on October 6. Learn more...
Gabrielle Hamilton is the chef-owner of iconic New York City restaurant Prune, the author of both the memoir Blood, Bones, and Butter and the Prune cookbook, and the star of season 4 of the PBS series Mind of a Chef. Learn more about your ad choices. Visit megaphone.fm/adchoices
Jen Agg is a savvy, outspoken restaurateur who's quietly shifted the paradigm in Toronto's food scene with her restaurants, including the Black Hoof. She's the founder of Kitchen Bitches: Smashing the Patriarchy One Plate at a Time, a conference addressing verbal and physical abuse of workers in the restaurant industry. Find the full transcript here: https://www.eater.com/2015/8/31/9232975/reimagining-kitchen-culture-with-the-black-hoof-s-jen-agg Learn more about your ad choices. Visit megaphone...
Bill Addison is Eater.com’s restaurant editor, a job that keeps him dining around the country for the majority of the year. Before coming aboard the Eater mothership, Bill was the food editor and restaurant critic at Atlanta Magazine, and before that he had critical stints at the Dallas Morning News and the San Francisco Chronicle. Learn more about your ad choices. Visit megaphone.fm/adchoices
Alex Raij and her husband Eder Montero are the chef/operators of some of New York’s best Spanish restaurants, including La Vara and El Quinto Pino. Raij is currently working on her first book with Montero, Welcome Basque. Learn more about your ad choices. Visit megaphone.fm/adchoices
Chef/restaurateur Hugh Acheson operates a string of popular restaurants in Georgia, including Empire State South, The Florence, and The National. In addition to publishing two cookbooks, Acheson is a frequent judge on Top Chef. Learn more about your ad choices. Visit megaphone.fm/adchoices
David Lebovitz is the author of numerous books, including The Sweet Life in Paris and My Paris Kitchen. A former pastry chef at Chez Panisse in Berkeley, CA, Lebovitz now lives in Paris and has been actively blogging about cooking since 1999. Learn more about your ad choices. Visit megaphone.fm/adchoices
John Besh is the chef/restaurateur behind some of New Orleans’ most popular restaurants, including August, Domenica, Shaya, Luke, and Borgne. In 2011, the chef established The John Besh Foundation, a non-profit that provides grants, loans, and scholarships to New Orleans residents. Learn more about your ad choices. Visit megaphone.fm/adchoices
Anita Lo is the chef/owner of Annisa in New York City, which has received numerous accolades over the years, including a coveted three star rating from the New York Times. Outside of Annisa, Lo competed on Iron Chef America and published a cookbook, Cooking Without Borders. Learn more about your ad choices. Visit megaphone.fm/adchoices
Chef Michael Solomonov operates a cluster of acclaimed Philadelphia restaurants with his partner Steve Cook, including Dizengoff, Federal Donuts, Abe Fisher, Percy Street Barbecue, and their flagship, Zahav. In fall 2015, Solomonov will publish his first cookbook, Zahav: A World of Israeli Cooking. Learn more about your ad choices. Visit megaphone.fm/adchoices
Dan Barber is the chef/restaurateur behind Blue Hill in New York City and Blue Hill at Stone Barns in Pocantico Hills, NY. A seminal figure in the farm-to-table movement, Barber recently won a James Beard Award for his bookThe Third Plate: Field Notes on the Future of Food. Learn more about your ad choices. Visit megaphone.fm/adchoices
