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Kelly English – The Future in Multi-disciplinary Work
Today’s guest is Chef Kelly English from Restaurant Iris and Second Line Memphis. He’s the chef and owner of these two acclaimed Memphis restaurants, as well as the new fast-casual concept Fino’s, refreshing the concept of an historic local favorite. In this episode, he talks about the New Orlean’s flavors that he’s carried from his hometown into his profession, how various cultural influences have made their mark on the regional cuisine, and what inspires his menus today.
What you’ll learn with chef Kelly English
Links to other episodes in Tennessee
Conversation with chef Levon Wallace from Fatbelly Pretzels in Nashville
Conversation with chef Matt Bolus from the 404 Kitchen in Nashville
Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
3 Chefs in Austin – What is more important: techniques or creativity?
Misti Norris in Dallas
Carlo Lamagna in Portland
Suquet de Musclos i Pulpo mussels and saffron and tomato and potato and octopus
Fried Chicken Yo PoBoy | The Second Line Memphis
Seared seabass | cauliflower puree, mach choux, grenobloise by Chef Kelly English
beeler’s tomahawk porkchop —
butternut squash puree, wild rice, maple gastrique
Click to tweet
New Orleans is such a unique and special food town, it’s easy when you’re growing up in a place like that to kind of take it for granted.
Click To Tweet
Almost universally, the food that has lasted the test of time, it’s not the food of the kings and queens, it’s the food of the peasants. Outside just a couple of cultures, we eat elevated versions of peasant food.
Click To Tweet
I think that the future is collaborative and less precious than the past has been. People are starving for an experience, and the more we can collaboratively pack into an experience, the more we can all get out of the same basket.
Click To Tweet
I think that people know about 10 restaurants here in Memphis when they come here, but it’s the ones that you don’t know about that will really knock your socks off.
Click To Tweet
Social media
Chef Kelly English
Instagram
Facebook
Twitter
Social media
Restaurant Iris
Instagram
Facebook
Twitter
Social media
The Second Line
Instagram
Facebook
Twitter
Links mentioned in this episode
Chef Kelly English website
Restaurant Iris
The Second Line
View all episodes
By Emmanuel Laroche - Show Host
5
3232 ratings
Today’s guest is Chef Kelly English from Restaurant Iris and Second Line Memphis. He’s the chef and owner of these two acclaimed Memphis restaurants, as well as the new fast-casual concept Fino’s, refreshing the concept of an historic local favorite. In this episode, he talks about the New Orlean’s flavors that he’s carried from his hometown into his profession, how various cultural influences have made their mark on the regional cuisine, and what inspires his menus today.
What you’ll learn with chef Kelly English
Links to other episodes in Tennessee
Conversation with chef Levon Wallace from Fatbelly Pretzels in Nashville
Conversation with chef Matt Bolus from the 404 Kitchen in Nashville
Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
3 Chefs in Austin – What is more important: techniques or creativity?
Misti Norris in Dallas
Carlo Lamagna in Portland
Suquet de Musclos i Pulpo mussels and saffron and tomato and potato and octopus
Fried Chicken Yo PoBoy | The Second Line Memphis
Seared seabass | cauliflower puree, mach choux, grenobloise by Chef Kelly English
beeler’s tomahawk porkchop —
butternut squash puree, wild rice, maple gastrique
Click to tweet
New Orleans is such a unique and special food town, it’s easy when you’re growing up in a place like that to kind of take it for granted.
Click To Tweet
Almost universally, the food that has lasted the test of time, it’s not the food of the kings and queens, it’s the food of the peasants. Outside just a couple of cultures, we eat elevated versions of peasant food.
Click To Tweet
I think that the future is collaborative and less precious than the past has been. People are starving for an experience, and the more we can collaboratively pack into an experience, the more we can all get out of the same basket.
Click To Tweet
I think that people know about 10 restaurants here in Memphis when they come here, but it’s the ones that you don’t know about that will really knock your socks off.
Click To Tweet
Social media
Chef Kelly English
Instagram
Facebook
Twitter
Social media
Restaurant Iris
Instagram
Facebook
Twitter
Social media
The Second Line
Instagram
Facebook
Twitter
Links mentioned in this episode
Chef Kelly English website
Restaurant Iris
The Second Line
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