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Latest Episodes:

Sean Brock on Why All Restaurants Might Need a Meditation Room, and Geeking Out in His Food Lab in Nashville Oct 27, 2022

Show notes

Nashville-based, award-winning chef and bestselling cookbook author Sean Brock has been busy over the last two-and-a-half years. He launched four restaurants—including his most personal project to date: a duo of restaurants called Audrey and June. Named after his grandmother Audrey (whose middle name was June), the spaces take up both floors of a sweeping A-frame building that’s inspired by the tobacco barns of Brock’s native Appalachia. Together, they’re an ode to his childhood growing up in Virginia and to the woman who forever shaped him as a chef and as a person. But they’re also a portal into the future of food—building on Brock’s research and culinary wizardry from over a decade of leading kitchens across the South, most notably at Husk. That passion for preserving southern foodways and endless curiosity about food science continues. But now, as you’ll hear, the father-of-two takes a more mindful approach with a deeper purpose.

You can learn more about visiting Audrey and June—and follow along with more food geek-outs and culinary experiments in The Lab at Audrey.

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Johnny Ortiz-Concha on Culinary Initiations and Honoring Time Through Food in Northern New Mexico Oct 20, 2022

Show notes

Johnny Ortiz-Concha’s journey to finding himself as a chef doesn’t follow the typical career path—which has led him from the mountains of northern New Mexico to the kitchens of some of the country’s most prestigious restaurants. His first job was at Alinea in Chicago when he was only 19 (and the restaurant had just earned its third Michelin star), followed by a stint at Willows Inn off the Washington coast. At 23, while working at Saison in San Francisco, he was named an Eater Young Gun. But right when his star was rising, Ortiz-Concha left it all behind to return to the area surrounding the Taos Pueblo, where he grew up, and to realize his vision for a very personal project. Shed is an intimate dinner series that’s a direct expression of the wild 22-acre farm Ortiz-Concha now calls home. But as you’ll hear, Shed is about more than serving a hyper-local meal. For Ortiz-Concha, it’s a larger investigation into connecting how we live, what we eat, and where we’re from.

Learn more about becoming a Shed parciantes (member) here.

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