Gunner Quinn
Steven Rinella talks with chef Jesse Griffiths, Ryan Callaghan, Janis Putelis, Randall Williams, Phil Taylor, and Corinne Schneider.
Topics discussed: The Hog Book and The Turkey Book; Jesse’s restaurant, Dai Due, just won a Michelin Green Star and is Steve’s favorite restaurant; why it’s illegal to remove a billfish from the water in the US; Randall’s love of estate sales; FHF’s sweet new EDC pack; Michelin stars and tires; cock fights; how everything served is from around here; cooking aoudad; a new use for an old cut; Jesse’s recipe for belly meat remoulade; arguing about star anise; a routine with turkey wings; approachable and creative; heart, liver, gizzard; and more.
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