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Eliot Hillis: Nose-to-Tail Cooking, The Art of Charcuterie, 2020 Food Trends from Top Chefs
On this episode, Holly talks with chef Eliot Hillis, chef and co-owner of Orlando Meats, an artisan butcher shop and nose-to-tail cafe in Orlando's Ivanhoe District.
They talk about creativity in the kitchen, nose-to-tail eating, cooking with offal and the art of charcuterie. They also recap some food trends from 2019 and what they hope to see take flight in 2020.
Subscribe for more conversations with today's culinary tastemakers!
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By Holly V. Kapherr: Food Writer and PodcasterOn this episode, Holly talks with chef Eliot Hillis, chef and co-owner of Orlando Meats, an artisan butcher shop and nose-to-tail cafe in Orlando's Ivanhoe District.
They talk about creativity in the kitchen, nose-to-tail eating, cooking with offal and the art of charcuterie. They also recap some food trends from 2019 and what they hope to see take flight in 2020.
Subscribe for more conversations with today's culinary tastemakers!