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fdsafIt was another delicious Sunday in the Foodie and The Beast studio. Chef Kyle Bailey of Sixth Engine and Andrew Crush of Spring House Farm were in to give the dish on Pigstarter, a whole animal butchery event which enabled Kyle to invite several chefs to break down Andrew’s pig together, and make dishes out of each and every part, serving them to the public. In line with whole animal butchery, another big industry trend is farm-to-table, and chef Steve Ferrell of L’Auberge Procencale bed and breakfast in Boyce Virginia melds that trend with his contemporary French cuisine. Steve was in to chat about relaxing and dining at the inn. And Johnny Spero, the former executive sous chef at Minibar, was in to talk about his exciting new restaurant Reverie, opening soon in Georgetown. We moved on to some technology talk with Pierre Malko, the President and CEO of Ouli, a mobile concierge app that connects people with local merchants that have great things to offer them for the activities that they do. Winemaker Sébastien Marquet of Greenhill Wine was in to pour sumptuous sips and give us the 411 on the winery. Click here to listen to the full show.