That shark and bake haunts me, as well....and I have never had it....the power of travel channel’s ability (and the host/guide) to transport us. Though I will say that the best fish sandwich I have had and never replicated, was in a dive bar/pub full of transportation workers, etc. in a small town outside Carnegie, Pennsylvania. Perfect before a 20 hour drive across the states to California. Bookin’.
I'd like to tell you about our burger. We use fresh ground brisket, smoked half pound patty, held in tallow confit during service, and chargrilled to order. It's my backyard, childhood burger made for our restaurant, and you're right, nostalgia makes it better.
I do have a question for you. What is your advice for new restaurant owners like ourselves during times when prices on everything are soaring?
I’d love for you to meet a dear friend Michael McCoy. He too is recovering and has dedicated his life to feeding other recovering addicts in homeless shelters. This gentleman resides in Texas and is doing great things with his project Chef to the Shelters. He never looks for self recognition, just always promoting his passion of feeding those in need.
Best burger for me is Kroll’s East in Green Bay, wi. The butter burger has been a Green Bay favorite for many years. The hard roll bun, perfectly cooked Pattie’s, Wi cheese, crispy dill pickles, some raw onion and a big pat of Wisconsin butter just before it is wrapped in the waxy paper. Have that with a cup of their chili and the next time you crave a great burger, you won’t be able to forget that juicy buttery burger from Kroll’s east!
Andrew, it's well-established that our meat-based agricultural system is not only unhealthy, it's a major contributor to global warming. You could be a leading voice in helping people transition to a largely plant-based diet. How about it?
?? With your insane resume….have you ever declined an opportunity or job that you now regret? Part 2: Is there an experience/position/job that you want but the opportunity just hasn’t been there yet? ( well now that you've been on Hot Ones 🌶….anything else?)
So I'll start by saying you and Rachael Ray are probably my 2 favorite celebrity chefs/cooks, close second are the likes of Irvine & Burrell (don't tell them I 2nd them LOL). My question; if you didn't become a chef/traveling chef, what profession would you have?
I’m diggin’ the glasses too, as well as the trimmed beard!
I love that you love the JG Melon Burger. I had dinner on Wednesday at Peter Luger in Brooklyn. It may be a fading star, but it was still a star.
That shark and bake haunts me, as well....and I have never had it....the power of travel channel’s ability (and the host/guide) to transport us. Though I will say that the best fish sandwich I have had and never replicated, was in a dive bar/pub full of transportation workers, etc. in a small town outside Carnegie, Pennsylvania. Perfect before a 20 hour drive across the states to California. Bookin’.
Great stuff. The shark sounds amazing.
I'd like to tell you about our burger. We use fresh ground brisket, smoked half pound patty, held in tallow confit during service, and chargrilled to order. It's my backyard, childhood burger made for our restaurant, and you're right, nostalgia makes it better.
I do have a question for you. What is your advice for new restaurant owners like ourselves during times when prices on everything are soaring?
Thanks!!
I’d love for you to meet a dear friend Michael McCoy. He too is recovering and has dedicated his life to feeding other recovering addicts in homeless shelters. This gentleman resides in Texas and is doing great things with his project Chef to the Shelters. He never looks for self recognition, just always promoting his passion of feeding those in need.
What brand of glasses is Andrew Zimmern, wearing in the above video?
Andrew, what's your favorite food road trip? I am headed to Michigan from St Paul soon and want to plan a bunch of good food stops along the way.
Best burger for me is Kroll’s East in Green Bay, wi. The butter burger has been a Green Bay favorite for many years. The hard roll bun, perfectly cooked Pattie’s, Wi cheese, crispy dill pickles, some raw onion and a big pat of Wisconsin butter just before it is wrapped in the waxy paper. Have that with a cup of their chili and the next time you crave a great burger, you won’t be able to forget that juicy buttery burger from Kroll’s east!
Andrew, it's well-established that our meat-based agricultural system is not only unhealthy, it's a major contributor to global warming. You could be a leading voice in helping people transition to a largely plant-based diet. How about it?
?? With your insane resume….have you ever declined an opportunity or job that you now regret? Part 2: Is there an experience/position/job that you want but the opportunity just hasn’t been there yet? ( well now that you've been on Hot Ones 🌶….anything else?)
So I'll start by saying you and Rachael Ray are probably my 2 favorite celebrity chefs/cooks, close second are the likes of Irvine & Burrell (don't tell them I 2nd them LOL). My question; if you didn't become a chef/traveling chef, what profession would you have?