Episode 155: David Burke; Omar Tate (Honeysuckle Provisions); John Winterman on No-Shows during COVID

Andrew Talks to Chefs

In an interview recorded in-person, pre-pandemic, legendary American chef David Burke sits down with Andrew at David Burke Tavern to discuss his life and career, including how he first discovered professional cooking, and his lifelong gift for outside-the-box thinking.

We also share a portion of a conversation with Omar Tate of Philadelphia's Honeysuckle Provisions recorded at Stone Barns Center for Food & Agriculture where he was recently in residence. (Please consider supporting the GoFundMe for Honeysuckle's important Community Center, and the not-for-profit work of Stone Barns Center for Food & Agriculture.)

And in The Line-Up, our weekly news and commentary segment, John Winterman of Brooklyn's recently opened Francie restaurant, expands on his recent Food + Wine think-piece about the economic and psychic impact of no-shows on restaurants, and on the efficacy of indoor dining protocols.

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THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

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Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!