<ul> <li>The guys talk to James Beard-nominee Executive Chef, Kevin Snell, about his story, fishing and campfires, where he’s worked and what he’s learned.</li> <li>They discuss opening restaurants and  what it entails.</li> <li>They talk about home butchery (PG-13 rating) and respecting the animals we raise.</li> <li>Kevin talks about sourcing local ingredients.</li> <li>Keven reveals his next adventure.</li> </ul>

The guys talk to James Beard-nominee Executive Chef, Kevin Snell, about his story, fishing and campfires, where he’s worked and what he’s learned. They discuss opening restaurants and what it entails. They talk about home butchery (PG-13 rating) and respecting the animals we raise. Kevin talks about sourcing local ingredients. Keven reveals his next adventure.

<ul> <li>The guys talk to James Beard-nominee Executive Chef, Kevin Snell, about his story, fishing and campfires, where he’s worked and what he’s learned.</li> <li>They discuss opening restaurants and&nbsp; what it entails.</li> <li>They talk about home butchery (PG-13 rating) and respecting the animals we raise.</li> <li>Kevin talks about sourcing local ingredients.</li> <li>Keven reveals his next adventure.</li> </ul>

EP5: Gettin' Chefy with It (with Kevin Snell)

Modern brewers, distillers, farmers, and barbecue pitmasters celebrate the mastery of fire and grain as building blocks of human survival, modern culture, and creative expression. We sit down for drinks with these masters to talk about their stories, philosophies, and the art of handcrafting fire and grain.

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EP5: Gettin' Chefy with It (with Kevin Snell)

EP5: Gettin' Chefy with It (with Kevin Snell)