(01:51)
In The Weeds
Ah, yes: the phrase that’s basically your perpetual state of being, explained by the chefs who know it best. Ride that wave of panic, guys.
(07:42)
Chef Jason Stratton of Spinasse, Artusi, Aragona
In the latest episode of Roots, Jason Stratton tells how he went from studying avant-garde poetry in Spain to becoming the award-winning chef of Seattle's Spinasse, Artusi, and Aragona. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations, Ancestry.com style except not really. **UPDATE: Stratton recently announced his departure from his killer restaurants, citing a need for a sabbatical out in the great wide world. Dude is gonna read some books and nod thoughtfully at art like whoa.
(01:02)
Guys That Are Dressed Like Crap In a Nice Restaurant
Save the sweats and backward baseball cap for the stadium. When you're eating at a nice restaurant, dress the part. WTF Are You Doing?! gives chefs the chance to gleefully re-enact the awful behavior they see in their dining rooms every day.
(01:24)
Touched
Gather round children! Today's slang session concerns TOUCHED, which is either a nice thing, or a not-so-nice thing. In this brand-new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts.
(00:50)
MORE STUFF! More Squash!
The squashiest of the squash. All-the-squash-we've-shot-and-it's-only-the-first-week-of-November squash!
(01:31)
DOGLAPSE
For those moments when you're pining for the ol' hot dog/ice cream sundae double whammy of your youth.
4th of July