These two. How do they keep the magic alive in kitchens like Coppa, Toro, and Little Donkey? We ask Ken Oringer and Jamie Bissonnette to dish on their partnership, and try to figure out the alchemy that produces our favorite hamburguesas, sopressatta pizzas, and porron parties. Spoiler alert: it’s a unique combo of brutal honesty, respect for creativity, a shared love of breakfast..and a dash of improv.
S4 Ep.15: Ultimate Self-Care Strategies from Chef Matt Jennings
S4 Ep. 14: Jenny Johnson’s Pandemic Playbook
S4 Ep. 13: How to Build a Food Blog into a Successful Business
S4 Ep. 12: How Does a Restaurant with 1 Table Survive 2020
S4 Ep. 11: How Staying in Start-Up Mode Helped Sarah Murphy Bring Back Vinal Bakery
S4 Ep. 10: Why Josh Childs Is Serving up Nostalgia to Save His Bar
S4 Ep. 9: A Lesson in Resilience from a Refugee Restaurant Owner
S4 Ep. 8: How one Local Lebanese Restaurant is Helping Beirut
S4 Ep. 7: Vincent’s Grocery is a Sign of the Times, and a Nod to the Past
S4 Ep. 6: A Very Odd(Fellows) Time to Open an Ice Cream Shop
S4 Ep. 5: For the Love of Restaurants, Tony Maws & Bessie King Say Call Your State Rep
S4 Ep. 4: Taking Tasting Counter Home
S4 Ep. 3: M&M BBQ is Better than Ever, Plus There’s Beer Now
S4 Ep. 2: NBC’s Shira Stoll Asks Chefs About the Dish They Miss
S4 Ep. 1: Andy Husbands is Still an Optimist, and Still Opening Restaurants
S3 Ep. 9: Douglass Williams Welcomes Everyone to Tremont Street
S3 Ep. 8: Lauren Friel is Focused on What She Can Do Today
S3 Ep. 7: Will Gilson is Finding a Pathway Forward
S3 Ep. 6: Aaron Cohen Wants to Crack the Code for Online Ordering
S3 Ep. 5: Mark Romano Wonders How Bars Will Work When We Reopen
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