20 Jun CPN – ReMARKable Palate Podcast #44
Jennifer and I enjoyed a Paul Goerg Premier Cru Champagne Dinner at Bruno Jamais’ Supper Club. (You can hear our interview with Paul Goerg’s Mario Rinaldi on the Food Philosophy Podcast #11) We spoke first with Owner Bruno Jamais, who has worked in some of New York’s finest restaurants, including Daniel, before opening his own place. Next we chatted with Chef John Keller about his inspiration for the menu, the champagne pairings, and pursuing the perfect Maryland Crab Cake.
Food Safety Corner: Freezer Tips
Theme Music: “Can’t Hold it Down”, Andy Sullivan. www.andysullivan.com
The ReMARKable Palate Podcast is a production of The Gilded Fork. www.gildedfork.com
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