Episode description

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed pumpkin spice season, which is upon us in August just as it is every year, despite annual complaints that it arrives too early. But as Pat observed, operators know when their customers want to start buying those autumnal items, and that time is now. 

It's also “Restaurant Week,” in New York City, which now lasts for a month, and Pat made it to a long-standing Jean-Georges Vongerichten restaurant, Perry Street, where son Cedric Vongerichten helms the kitchen. For dinner, she had great pea soup, fried chicken with sweet corn sauce and molten chocolate cake, paired well with sparkling wine, Grüner Veltliner and a berry-flavored spritz-like dessert cocktail. All in, it was $60 for dinner and another $40 for the pairings.

That’s a good value in New York City, but Pat also took a trip to the Berkshires in Massachusetts, a popular summertime getaway for New Yorkers and Bostonians, and was surprised and delighted to find that entree prices there were considerably lower than at other seasonal resorts in the Hamptons and Cape Cod.

Bret stayed local, but enjoyed a good $12 cocktail at his favorite bar, Logan’s Run in the Brooklyn neighborhood of Park Slope, and reported in Restaurant Hospitality’s New on the Menu column about a cocktail that was a cross between a spritz and an Espresso Martini.

The podcast guest this week was Paco Moran, who won season 52 of the TV competition show “Chopped” and is also the executive chef of Loreto, a Mexican seafood restaurant in Los Angeles.

Moran’s a native Angelino whose parents are from El Salvador, and he started working in restaurants at age 17, when he had a child on the way and needed to make money. He worked hard in professional kitchens at a time when those environments could be quite harsh, and Moran has taken a different approach in managing his own restaurant. He said the cruelty of the past isn’t necessary and he wants his restaurants to be fun to work in. That’s especially true since his son, now aged 16, is working for him too. That has taught him and his crew patience, both to their benefit and to that of the young cooks who are joining his team.

Although he is now an executive chef, Moran loves to get back on the line and cook.