OverSeasoned catches up with Chef Dave Katz to get the low down on restaurant ops post covid and harissa making etiquette.
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...
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.