The Modern Eater Show 04/02/16
Chef Nikki Olst is back in studio from Epicurean Catering to talk about our charity event on May 21st benefiting We Don’t Waste, it’s called “A Dumpster Dinner”. Find out how many meals We Don’t Waste has already dished out this year! The Beef Guy Mike is in studio to talk about his ranch Prosper Farms and how he is setting himself apart from the rest in the beef industry.
Do you know where each cut of meat comes from on a cow? Neither did I until chef Jesper Jonsson and chef Nikki start explaining where each cut comes from and also why some cuts of beef are more tender than others, this is way more interesting than you might think.
The next time you’re shopping for beef and are wondering why some cuts are so much more expensive than others, just think back to this segment of the podcast and you’ll have your answer. Also find out what “aging” means when it comes to beef, there is dry and wet. More with the Beef Guy Mike about Prosper Farms.
It’s time for our “In the Kitchen” segment, and this time around we talk to chef Russell Stippich from The Nickle. He’s the new kid on the block in the kitchen, but tells us he’s already part of the gang. He also tells us the importance of bringing in local products to cook with and knowing who they are coming from.
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