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Episode 150 •  February 1, 2021

Wylie Dufresne; Mashama Bailey & John O. Morisano; Opening During COVID roundtable

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Wylie Dufresne. (photograph by Evan Sung, 2014)

This is the shortest month of the year, so we’re packing as much as we can into each episode!

Our headline guest this week is Wylie Dufresne, in our opinion one of the most influential American chefs of the past few decades. He shares what he’s been up to during the pandemic (including the pizza experiments that have dominated his Instagram feed), opens up about the future; and kicks around the historical context of “modernist cuisine.”

John O. Morisano (left) and Mashama Bailey. (photo by Marcus Kenney)

We are also thrilled to welcome back Mashama Bailey of The Grey in Savannah, Georgia. She and her business partner John O. Morisano discuss their new book Black, White, and The Grey, which combines their two distinct voices and points of view in an examination of race, the hospitality business, and friendship.

And in this week’s current events segment, a trio of chefs and owners–Jef Edwards of Ration Food Lab in Toronto; Roni Mazumdar of the forthcoming Dhamaka in lower Manhattan; and Jeff Miller of Rosella on New York City’s Lower East Side–who have opened or are about to open during the COVID pandemic, trade notes and offer advice about how to navigate this difficult time.

Our Opening-During-COVID roundtable (clockwise from left): Roni Mazumdar, Jeff Miller, and Jef Edwards (photo of Jeff Miller by Melissa Hom)

Links mentioned in episode:

Our 2019 interview with Mashama Bailey at the Philly Chefs Conference (starts at 1 hour, 3 minutes)

Our Toqueland interview (2 parts) with Wylie Dufresne

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TAGS: black white and the grey chef jeff miller dhamaka nyc jef edwards john o morisano mashama bailey ration food lab roni mazumdar rosella nyc the grey wylie dufresne

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