Richard Blais is an accomplished chef, TV personality, and the host of the game-show style podcast “Food Court with Richard Blais” on iHeartRadio.

In our new bonus “From Home" series, Michael checks in with chefs and food personalities to bring you short audio glimpses of how they’re cooking during lock-down, which pantry items they’re utilizing, and what they’re looking forward to after life returns to normal.

We'll be publishing dispatches from this "pandemic pantry" several times a week. In addition to "Food Court with Richard Blais", Richard and Jazmin work together on the podcast "Starving for Attention," which just launched its second season.

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Richard Blais is an accomplished chef, TV personality, and the host of the game-show style podcast <a href="https://megaphone.link/foodcourt">“Food Court with Richard Blais”</a> on iHeartRadio.In our new bonus “From Home" series, Michael checks in with chefs and food personalities to bring you short audio glimpses of how they’re cooking during lock-down, which pantry items they’re utilizing, and what they’re looking forward to after life returns to normal.We'll be publishing dispatches from this "pandemic pantry" several times a week. In addition to <a href="https://megaphone.link/foodcourt">"Food Court with Richard Blai</a><a href="https://www.iheart.com/podcast/1119-food-court-with-richard-b-58971657/">s"</a>, Richard and Jazmin work together on the podcast <a href="https://www.instagram.com/starving4pod/">"Starving for Attention,"</a> which just launched its second season. Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>

Better cooking comes from deeper understanding. This instructive food series from acclaimed cookbook author Michael Ruhlman highlights essential kitchen techniques, ingredients and ideas. It draws from Ruhlman’s best-selling books, decades of experience and personal relationships with the country’s best chefs. Driven by an insatiable curiosity to learn and teach, Ruhlman approaches his topics every episode by exploring the stories of one notable chef, and one non-chef with surprising connections to the focal ingredients – all with the goal of getting listeners to engage with food more fully, and to cook more confidently.

From Scratch with Michael Ruhlman

From Home: RIchard and Jazmin Blais

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/1a78502c-5de7-4375-b6ba-ae270170264a/transcript

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! 

 Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

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 &amp; Bar, Bahr Food Truck, Heritage Catering, and Standard Coffee, all located in Monroe, Louisiana. Follow chef Bahr on Instagram: <a href="https://www.instagram.com/corybahr/">@CoryBahr </a>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 <a href="https://www.instagram.com/misslibation/?hl=en">her instagram page. </a>John T. Edge is a writer and the Director of the <a href="https://www.southernfoodways.org/">Southern Foodways Alliance</a>. 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 <a href="https://www.southernfoodways.org/gravy-format/gravy-podcast/">“Gravy”</a>, 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!  Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>

From Home: Wrapping Up Our Pantry Visits 

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/5a8a84e4-35a5-4517-b4c7-ae27016ecf08/transcript

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

 Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

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. <a href="https://www.instagram.com/chefdanbarber">https://www.instagram.com/chefdanbarber</a><a href="https://www.instagram.com/nkokonas/?hl=en">https://www.instagram.com/nkokonas</a> Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>

Chef Dan Barber and restauranteur Nick Kokonas discuss the future of the restaurant industry.

Quarantine Report: The Future of Restaurants 

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/c7e2c82e-29cd-4d26-8874-ae27016ed04d/transcript

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.

 Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Hawa Hassan is the Founder and CEO of <a href="https://basbaassauce.com/">Basbaas Condiments</a>. 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 <a href="https://twitter.com/basbaassauce">twitter</a> or <a href="https://www.instagram.com/basbaassauce/">instagram</a> pages. Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>

From Home: Hawa Hassan 

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/9bfd02cd-b711-4713-a7ba-ae27016ecf9a/transcript

From Home: RIchard and Jazmin Blais

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