Breaded, deep-fried meat doesn’t need much more other than seasoning. Add to that, using one of the most expensive cuts of meat in the world. Wrap some crustless white bread around it, and you’ve got yourself a perfect snack known as Katsu Sando. A popular Japanese convenience store staple that has become an Instagram darling, and the new avocado toast at restaurants around the country. To learn more about the sandwich, Wagyu beef, and how to make this treat at home (don't worry, you can use any protein, this is not reserved for the super rich) Guillermo visits chef Corwin Kave at Don Wagyu in NYC, to learn all the secrets behind America’s most expensive beef sandwich.
Anna Francese Gass joins our Table Talk series. In this interview with our Executive Editor Hana Asbrink, Anna, a native of Rhode Island living in New York City and alumni of the French Culinary Institute, talks about her passion for authentic immigrant cooking and the surrounding stories. She has spent much of her time traveling the country cooking with grandmothers and learning the true and complicated fabric of this country, one kitchen at a time. Her hope is that by transcribing these cherished recipes, they will continue to be shared and loved for generations to come.