Elderflower Sidecar

In this episode Guillermo meets the queen of vegan cheese, Miyoko Schinner, and learns how to make a basic cashew cheese at home. They talk about the current state of the dairy industry, and how plant-based production can ultimately be its savior, and ours. Miyoko takes Guillermo on a tour of her animal sanctuary, and her vegan creamery, right in the middle of dairy country in Petaluma, CA.

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.

To celebrate World Pride in NYC (50 Years of the Stonewall riot) Guillermo visited chef and restaurateur Brian Washington-Palmer, at his newest venture, Ruby's Vintage Harlem. They talked about his experience as a gay man of color in the food and restaurant industry, and what Pride means to him today.

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.