This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum. They also discuss what defines the South, how Michael pulled together such a monumental collection, and why food me...
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This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum. They also discuss what defines the South, how Michael pulled together such a monumental collection, and why food me...
Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars
Chefs Without Restaurants
40 minutes
5 months ago
Behind the Bar with Kara Newman: Spirits, Cocktail Trends and Home Bars
Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. In this episode of Chefs Without Restaurants, host Chris Spear is joined by spirits expert and acclaimed author Kara Newman. Known for her extensive work as a spirits journalist and for writing innovative cocktail books, Kara shares how she made the leap from writing about pork belly futures to becoming a leading voice in the world of spirits and cocktails. They discuss everything from oddball cocktail...
Chefs Without Restaurants
This week on Chefs Without Restaurants, Chris Spear talks with culinary historian and James Beard Award-winning author Michael Twitty about his new book, 'Recipes from the American South.' With over 250 recipes, the book is a deep dive into the rich, diverse traditions of Southern food. Chris and Michael explore everything from grits and cornbread, to scrapple and possum. They also discuss what defines the South, how Michael pulled together such a monumental collection, and why food me...
