Please enjoy this episode from the Ingredient Insiders Archive!

Award-winning chef Nancy Silverton of Mozza Restaurant Group joins from her restaurant kitchen to talk all things mozzarella and shares some of her favorite recipes with the ingredient. Stefano Bruno of di Stefano Cheese, a family-owned​ dairy company in Southern California, reflects on their tradition and passion for making cheese and the introduction of burrata to chefs in the United States, including Silverton.

Follow @nancysilverton @distefanocheese @ingredientinsiders

In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/

While miso isn't an ingredient commonly associated with Italian cuisine, Chefs Thomas McNaughton and Ryan Pollnow reveal how miso plays an integral role in the menu at their restaurant Flour & Water in San Francisco.

Supplying the miso to Flour & Water and many restaurants in the San Francisco area are Kevin Gondo and Eleana Hsu from Shared Cultures. These small business owners, foragers, and fermentation experts detail how they became interested in foraging and more!

Watch our interview on YouTube HERE!

Follow @thomasmcnaughton @ryanpollnow @sharedcultures @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Single Thread Farm, Restaurant, & Inn is a 3-Michelin Star powerhouse helmed by Chef Kyle Connaughton. Today we dive deep into California tomatoes and how his wife, Katina Connaughton, farms their bountiful array of vegetables for their restaurants.

We then speak with Hugo Gomez of Munak Farms to talk about his family’s farm, selling at the California farmer's markets, and how they are meticulously growing some of the best tomatoes in the world.

Watch our interview with Kyle on YouTube HERE!

Follow @kyleconnaughton @singlethread @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Chef Nicole Brisson has an incredible story, from leaving home at 14 years old to completing her culinary degrees at Johnson & Wales University to moving to Italy at age 21 and working for Fabio Picchi at Cibrèo in Florence and Chef Dario Cecchini’s butcher shop, Antica Macelleria Cecchini, in Tuscany to moving across the country to Las Vegas and building her culinary career to new heights.

We also have a returning guest, Rolando Beramendi from Manicaretti Italian Foods! Chef Brisson and Rolando deeply appreciate Cruschi peppers and the sweet, even herbaceous, note they bring to dishes.

Watch our interview with Nicole on YouTube HERE!

Follow @chefnicolebrisson @manicaretti_italian @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Umami is more than a buzzword you’ve heard in the last decade. It’s a savory note, a depth of flavor that takes a dish or component and enhances it with that extra pop, and nothing brings that flavor quite like fish sauce.

Mark Andelbradt, Executive Chef and Culinary Director, sits with John and Andrea in the stunning Lotus of Siam restaurant in the Red Rock Casino in Las Vegas to talk all things fish sauce. Then we take you around the world where Cuong Pham and Tiffany Pham, the father/daughter duo of Red Boat Fish Sauce, are recording from Vietnam and give us the amazing backstory of how the company was started, grown, and sustained through the years!

You can watch our interview with Mark on YouTube HERE!

Follow @lotusofsiam @redboatfishsauce @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

In this episode, we sit with a Portland rockstar, Chef Gabriel Rucker. Gabriel holds multiple James Beard awards, was Food & Wine’s “Best New Chef” in 2007, and owns Canard and Le Pigeon restaurants.

Then we sit with Bob Ambrose and Sergio Saravia at La Belle Farms, a 40-acre, family-run duck farm located in Sullivan County, NY, to talk all things duck and foie gras!

You can watch our interview with Gabriel on YouTube HERE!

Follow @ruckergabriel @labellefarm @ingredientsinsiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Chef Burt Bakman opened Slab BBQ in 2018 after years and years of perfecting the craft of smoked meats. On a trip to Texas, Chef Bakman, a real estate agent at the time, was inspired by the barbeque scene and, over the next several years, decided to perfect the craft at home. He developed a reputation for outstanding barbeque and gives us in-depth knowledge in this episode!

From Westholme Wagyu, Deborah Funk joins John and Andrea in the NYC studio and deep dives into how Westholme “crafts contemporary Australian Wagyu for professional kitchens. Chefs love the fine, even marbling that creates deep, rounded flavors and delicate mouthfeel: the Westholme signature.”

You can watch our interview with Burt on YouTube HERE!

Follow @burtbakman @slab @westholme @ingredients insiders @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Smoked, sweet, or hot, and made from crushed red bell peppers, Paprika brings elevation to many dishes. Joining us today is Chef Attila Bollok, Executive Chef at Barton G in Los Angeles. Chef Attila details his Hungarian background, summers in Hungary, and how Paprika influenced his culinary upbringing.

Then we speak with Chef Lior Lev Sercarz, owner of La Boîte, a destination spice atelier in New York City, and the author of Mastering Spice and The Spice Companion. Lior gives us insight into properly storing and using your spices and much more!

You can watch our interview with Attila on YouTube HERE!

Follow @bartong, @laboiteny, @ingredients insiders, @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

We continue our California tour in San Francisco to speak with Liz Prueitt about all things honey! Fresh off the 20-year anniversary since starting Tartine, Liz brings us inside her decades-long journey in the bread and pastry world, her father’s beekeeping days, and how honey has endless possibilities to enrich our food, coffee, and more!

Joining the honey talk is Ted Dennard of Savannah Bee Company, also celebrating 20 years in the business! Ted is a bee expert who is passionate about education, sourcing honey from beekeepers across the world, and creating an impact through The Bee Cause Project, which has provided over 800 grants in schools across the country and beyond.

You can watch our interview with Liz on YouTube HERE!

Follow @tartine @savannahbee, @ingredients insiders, @wherechefsshop

In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/

Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

In Portland, Oregon, Bonnie Morales creates dishes from the former Soviet Union through a Pacific Northwest lens in her restaurant, Kachka.

Bonnie details her full-circle culinary journey from her parents immigrating to the United States from the former Soviet Union, preparing traditional, elaborate meals, then training at The Culinary Institute of America, and working in Michelin-starred restaurants in New York City and Chicago, to opening Kachka in 2014 with her husband.

We also spoke with Toby Roberts of Thaan Charcoal, a charcoal made from rambutan wood, a renewable resource. Thaan Charcoal burns clean and evenly for hours, making it a great alternative to mesquite charcoal.

You can watch our interview with Bonnie on YouTube HERE!

Follow @kachka, @ingredients insiders, @wherechefsshop