Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
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コンテンツは Andrew and Bryan によって提供されます。エピソード、グラフィック、ポッドキャストの説明を含むすべてのポッドキャスト コンテンツは、Andrew and Bryan またはそのポッドキャスト プラットフォーム パートナーによって直接アップロードされ、提供されます。誰かがあなたの著作物をあなたの許可なく使用していると思われる場合は、ここで概説されているプロセスに従うことができますhttps://ja.player.fm/legal。
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Tales from the pits, a Texas BBQ podcast featuring trendsetters, leaders, and icons from the barbecue industry
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King BBQ - Jackrabbit Filly
Manage episode 362102357 series 2361322
コンテンツは Andrew and Bryan によって提供されます。エピソード、グラフィック、ポッドキャストの説明を含むすべてのポッドキャスト コンテンツは、Andrew and Bryan またはそのポッドキャスト プラットフォーム パートナーによって直接アップロードされ、提供されます。誰かがあなたの著作物をあなたの許可なく使用していると思われる場合は、ここで概説されているプロセスに従うことができますhttps://ja.player.fm/legal。
This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep!
Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram! Shuai and Corrie Wang were ready for a change after years working in New York City restaurants. They’d settled on their next move being to Charleston to open a new restaurant with a friend, but when those plans fell through shortly after uprooting their lives, the Wangs struck out on their own. After opening Short Grain food truck to much acclaim and success, Shuai and Corrie set their sights on a brick and mortar. The concept for the restaurant grew over time to something deeply personal for Shuai, and that’s reflected all over the menu at Jackrabbit Filly. Featuring the food he grew up eating and being influenced by, the menu is a fun and delicious mix of cultures and techniques which makes a meal at Jackrabbit Filly an adventure. Last year as they began to look for ways to help their team grow with new opportunities, Corrie and Shuai began working with Brandon Olson, their then sous chef at Jackrabbit Filly, to help develop a new concept that would continue exploring Shuai’s Chinese upbringing while also incorporating barbecue flavors Brandon grew up with in the Piedmont region of North Carolina. The upcoming King BBQ will be another exciting addition to the Charleston dining scene with Brandon stepping into the role of pitmaster and chef de cuisine. Currently popping up on the menu at Jackrabbit Filly on Sundays, King BBQ will be opening this year in a brick and mortar location in North Charleston. This episode was record live at The Podcast Cafe in the Culinary Village at the Charleston Wine+ Food Festival. Check out charlestonwineandfood.com for information about next year’s festival. Jackrabbit Filly Instagram: jackrabbitfilly Website: jackrabbitfilly.com King BBQ Instagram: kingbbqchs Website: eatkingbbq.com Corrie’s novels can be ordered via corriewang.com
201 つのエピソード
Manage episode 362102357 series 2361322
コンテンツは Andrew and Bryan によって提供されます。エピソード、グラフィック、ポッドキャストの説明を含むすべてのポッドキャスト コンテンツは、Andrew and Bryan またはそのポッドキャスト プラットフォーム パートナーによって直接アップロードされ、提供されます。誰かがあなたの著作物をあなたの許可なく使用していると思われる場合は、ここで概説されているプロセスに従うことができますhttps://ja.player.fm/legal。
This episode was brought to you by Zavala’s Barbecue Distribution. Rubs and sauces from some of the best BBQ joints in Texas and beyond now just a click away from being at your doorstep!
Check out http://bbqdistro.com/tales for all of your BBQ needs and be sure to follow zavalasbarbecuedistribution on Instagram! Shuai and Corrie Wang were ready for a change after years working in New York City restaurants. They’d settled on their next move being to Charleston to open a new restaurant with a friend, but when those plans fell through shortly after uprooting their lives, the Wangs struck out on their own. After opening Short Grain food truck to much acclaim and success, Shuai and Corrie set their sights on a brick and mortar. The concept for the restaurant grew over time to something deeply personal for Shuai, and that’s reflected all over the menu at Jackrabbit Filly. Featuring the food he grew up eating and being influenced by, the menu is a fun and delicious mix of cultures and techniques which makes a meal at Jackrabbit Filly an adventure. Last year as they began to look for ways to help their team grow with new opportunities, Corrie and Shuai began working with Brandon Olson, their then sous chef at Jackrabbit Filly, to help develop a new concept that would continue exploring Shuai’s Chinese upbringing while also incorporating barbecue flavors Brandon grew up with in the Piedmont region of North Carolina. The upcoming King BBQ will be another exciting addition to the Charleston dining scene with Brandon stepping into the role of pitmaster and chef de cuisine. Currently popping up on the menu at Jackrabbit Filly on Sundays, King BBQ will be opening this year in a brick and mortar location in North Charleston. This episode was record live at The Podcast Cafe in the Culinary Village at the Charleston Wine+ Food Festival. Check out charlestonwineandfood.com for information about next year’s festival. Jackrabbit Filly Instagram: jackrabbitfilly Website: jackrabbitfilly.com King BBQ Instagram: kingbbqchs Website: eatkingbbq.com Corrie’s novels can be ordered via corriewang.com
201 つのエピソード
すべてのエピソード
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