what's it like to work an oyster farm? All you chef's got to do something during these trying tymes of lockdown lunacy...why not put the Jame-o down for a spell and go from dreams of getting back to your basement "office" (we know is a glass rack on...
You know things are getting dicey when we start sharing dish washing tips.
Hosting tips from the OverSeasoners. Talk a little babaG, few oysters on the halfsies, and one-sided Frenchies Mustard take down.
Grilling, drinking, the killing of a sacred soft shell and shark jumping truffles.
OverSeasoned catches up with Chef Dave Katz to get the low down on restaurant ops post covid and harissa making etiquette.