Quarantine Report: The Future of Restaurants

From Home: Wrapping Up Our Pantry Visits

In the final installment of our “From Home” series of mini-episodes, we hear from a chef, a bartender, and a food writer.

Cory Bahr is a chef and the owner of Parish Restaurant & Bar, Bahr Food Truck, Heritage Catering, and Standard Coffee, all located in Monroe, Louisiana. Follow chef Bahr on Instagram: @CoryBahr

Tokiwa Sears is a mixologist and a rising star in Atlanta’s food and beverage scene. You can find her as the lead bartender at Bar Margot, located in Atlanta’s Four Seasons Hotel. You can also follow along with “Miss Libation” via her instagram page.

John T. Edge is a writer and the Director of the Southern Foodways Alliance. Edge has won three James Beard Foundation Awards including in 2012 when he won Beard’s M.F.K. Fisher Distinguished Writing Award. Edge is also the host of “Gravy”,a podcast from the Southern Foodways Alliance which shares stories of the changing American South through the foods we eat.

Season 2 of “From Scratch with Michael Ruhlman” is already under production. Please subscribe for updates on our return later this year!

See omnystudio.com/listener for privacy information.

Quarantine Report: The Future of Restaurants

In our final episode of the "Quarantine Report" series, host Michael Ruhlman talks with two of the food industries most forward thinking minds about the future of the restaurant industry.

Chef Dan Barber of Blue Hill at Stone Barns is a leading voice among those aiming to connect agriculture with gastronomy in more holistic ways. Dan explains how his out of work cooks are taking to gardening and tells the story of a surprising revelation he made after receiving a flood of critical instagram comments. Finally, Dan shares what he's excited about for the future of the food industry.

Nick Kokonas is the Co-Owner of The Alinea Group and the Founder and CEO of Tock. His special view from within two businesses helped him make important insights about trends during the global pandemic. Kokonas also shares his predictions for the innovations that will reshape how restaurants operate in the coming months and years.

https://www.instagram.com/chefdanbarber

https://www.instagram.com/nkokonas

See omnystudio.com/listener for privacy information.

From Home: Hawa Hassan

Hawa Hassan is the Founder and CEO of Basbaas Condiments. The word basbaas comes from the Somali term for chili.Her products are inspired by the Somali staples that she would cook with her family. Follow her for beautiful cooking and sauce making content on her twitter or instagram pages.

See omnystudio.com/listener for privacy information.

From Home: Mimi Maumus

Mimi Maumus is the chef-owner of home.made in Athens, Georgia, a restaurant and catering business specializing in bridging the modern and the traditional in Southern cuisine. You can also find home.made on Instagram at @homemadeathens.

See omnystudio.com/listener for privacy information.

From Home: Brad Miller

Chef Brad Miller is chef/owner at California’s Inn of the Seventh Ray. This episode he discusses a foolproof way to make the overlooked egg salad sandwich something special, and shares where he’ll go for his first meal out once quarantine is over. For more from Brad, including a video of the sandwich prep technique he discusses, find him on Instagram at @chefbradmiller.

See omnystudio.com/listener for privacy information.