The Modern Eater Show 04/15/17
Humboldt Farm Fish and Wine is with us tonight and they brought some delicious items from their menu! GM Dennis Gallegos talks about what they’re doing for Easter Sunday brunch and what you can expect when you visit the restaurant.
Blue Island Oyster Bar and Seafood is up next, and their shucking oysters in studio for us! Head Shucker Cory Egan is teaching everybody the proper way to shuck an oyster! Did you know that time and oxygen play a part in your oysters quality?
“In the Kitchen” with chef Preston Phillips from Grind Kitchen and Watering Hole in Cherry Creek! Preston just won an award for his fried chicken! Listen up to find out what he’s doing for his weekend brunch!
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