Mike Shirinian and Dave Fansler love a good chop, but why is the price of pork so high?

On the Plate: Chef Nick McCoy plates up a wonderful Sockeye Salmon over a celery root puree. The meal was paired with a bottle of Marinelli Zinfandel.  

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Mike Shirinian and Dave Fansler love a good chop, but why is the price of pork so high?
On the Plate: Chef Nick McCoy plates up a wonderful Sockeye Salmon over a celery root puree. The meal was paired with a bottle of Marinelli Zinfandel.  
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Please Like, Comment and Follow 'The Restaurateurs' on all platforms:   
The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. 
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The Restaurateurs <a href="https://therestaurateurs.com/">Website</a>  
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Philip Teresi & E. Curtis Johnson - Live, Local, and Original: Weekdays from 2:00 to 6:00PM on Central California's News/Talk 580 and 105.9 KMJ - Always Online at kmjnow.com 

Philip Teresi &amp; E. Curtis Johnson - Live, Local, and Original: Weekdays from 2:00 to 6:00PM on Central California's News/Talk 580 and 105.9 KMJ - Always Online at <a href="https://www.kmjnow.com/">kmjnow.com </a>

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Philip Teresi & E. Curtis Johnson - Live, Local, and Original: Weekdays from 2:00 to 6:00PM on Central California's News/Talk 580 and 105.9 KMJ. Politically independent, socially awkward, and fashionably late.

Philip Teresi &amp; E. Curtis Johnson - Live, Local, and Original: Weekdays from 2:00 to 6:00PM on Central California's News/Talk 580 and 105.9 KMJ. Politically independent, socially awkward, and fashionably late.

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