Johnny Ortiz, currently a chef-in-residence at Stone Barns Center for Food & Agriculture, has made a fascinating journey from his original home in New Mexico to the pinnacle of fine dining at Alinea and Saison, and back to New Mexico, where he stages intimate, deeply personal Shed Project dinners. Andrew caught up with him at Stone Barns to discuss his young life and career, and the experience of serving his signature food in a different state and setting.
And in The Line-Up, our weekly news and information segment, friend of the pod Preeti Mistry checks in from Oakland, California, to describe their just-launched podcast Loading Dock Talks, as well as their recent inclusion on the Netflix series Waffles and Mochi.
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