Edible glitter, tainted onions and the evolution of American sushi
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 their recent eating adventures. That included Pat’s visit to a Hampton Inn, home of the original waffle bar, created by the midscale hotel chain 40 years ago.
Bret discussed his visit to a sushi restaurant in Midtown Manhattan, which he said was fine, just like a lot of sushi is fine these days, but not with the attention to detail that came with sushi in the past—the server didn’t even bother to explain what type of fish he had been served.
This week’s guest, Aaron Juvera, a level one certified oyster master and chef de cuisine of Southerleigh Fine Foods & Brewery in San Antonio, Texas.
Juvera discussed the oyster master certification program, Texas’s burgeoning oyster-cultivation industry and Southerleigh’s increasing use of lesser-known fish species. We hope you’ll tune in.