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"Hold the Line" Kitchen Talk episodes
- 50% dine in sept 21, Salmon talk, rubs and salsas
Pennsylvania moves to 50% dine in service on sept 21, 5 pacific salmon varieties, chile talk and the breakdown of grilled corn-blackbean salsa
34 min - Restrictions/Ghost Kitchens/Books/Salmon
Surviving in the restaurant world during the current pandemic, a look into the world of ghost kitchens and are they the future? What I'm reading now and a throw back recipe of red chili salmon with grilled corn-black bean salsa
28 min
About "Hold the Line" Kitchen Talk
From the publisher's feed
Welcome to "Hold the Line, Kitchen Talk," hosted by a seasoned restaurant owner with an impressive 35 years of experience in the industry. Dive deep with us as we explore the latest trends…
simmering in the culinary world, from innovative dishes and sustainable practices to the hottest restaurants and pop-ups. But we're not just about food – we're also dishing out a healthy serving of current events and global happenings. In today's fast-paced world, the kitchen isn't just a place for food; it's a space for conversation, reflection, and understanding. With decades of hands-on experience and a wealth of knowledge, we offer a unique perspective on both the culinary and global stage. Whether you're a seasoned chef, a foodie, or just someone who loves a good chat over a meal, this podcast is for you. So grab a seat, and let's get cooking!