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Episode 28: Part 3: Selecting the Right Food to Serve (and Getting Your Crew in Place) at James Beard House
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Contenuto fornito da Antoinette Moura, Jamie Adams, and Leonardo Moura. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da Antoinette Moura, Jamie Adams, and Leonardo Moura o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.
In this episode the James Beard House saga continues, as Jamie shares with Leo and listeners more about his experience putting on a dinner in this historic setting. Today in Part 3 Jamie describes the dishes he chose to make that day, and why he selected the food he did for this event.
To put on something like this it takes more than one person, and you’ll hear how he put together a crew and they overcame some challenges to thrive in what was a spectacular (but stressful!) experience for all involved.
You’re not going to want to miss the finale of this mini-series next week, where the guys share their tips and strategies for wine pairings, some basic rules they live by in the kitchen, and so much more!
To learn more about the James Beard House and James Beard Foundation, visit https://www.jamesbeard.org/.
Have questions or topic suggestions for the podcast? Email Leonardo at leonard@ilgialloatl.com.
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