Culinary Characters Unlocked

De: Culinary Characters Unlocked
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  • Resumen

  • Emmy Winner, International Acclaimed Journalist, Executive Producer, Food & Travel Lover, and Creator of the Beloved show “Diners, Drive-Ins & Dives” David Page takes us deep into the world of chefs, restaurateurs, and everything “foodie” from the nationally and internationally awarded to the locally loved on Culinary Characters Unlocked. New episode every Tuesday.
    Culinary Characters Unlocked
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Episodios
  • Katz’s Deli owner Jake Dell with the inside story of the 137 year-old American institution and having Meg Ryan and Billy Crystal back to re-do their famous movie scene

    Katz’s Deli owner Jake Dell with the inside story of the 137 year-old American institution and having Meg Ryan and Billy Crystal back to re-do their famous movie scene
    May 6 2025
    Often cited as America’s best deli, Katz’s has been a lower East Side institution in New York for more than 137 years this month. Owner Jake Dell’s father and uncle bought the deli from the original Katz family in 1988. Jake joined in 2009. He refuses to change anything about the customer experience there—from the ancient decor to the scratch made pastrami, corned beef, chopped liver, knishes and everything else on the expansive menu. He is, however, working to bring his food to even more people, opening a take-out location in Brooklyn and expanding into nationwide shipping. Katz’s was, of course, the location for the famous “I’ll have what she’s having” scene in the movie When Harry Met Sally, a scene recreated there by stars Meg Ryan and Billy Crystal for a 2025 Super Bowl commercial for Helmann’s mayonnaise. Dell insisted he would only allow the ad to be shot there if the producers promised not to put mayo on pastrami, which requires mustard.
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    40 m
  • Small town chef and restaurant owner Cara Tobin on her nomination as America’s best restaurateur in the upcoming James beard awards

    Small town chef and restaurant owner Cara Tobin on her nomination as America’s best restaurateur in the upcoming James beard awards
    Apr 29 2025
    Cara Tobin got her first restaurant job at the age of 17 by lying about her cooking experience in the job interview—she had none at all. In the years that followed she went to culinary school, graduating number one in her class, then worked her way up the cooking ladder at several restaurants before falling in love with Eastern Mediterranean cuisine when she worked at Oleana in Cambridge, Massachusetts. Now she is cooking that cuisine at two restaurants she co-owns in Burlington, Vermont—Honey Road and The Grey Jay. And she and her business partner have been named finalists for the title of America’s Outstanding Restaurateur in the 2025 James Beard awards, which will be announced in June.
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    39 m
  • Executive Chef André Bienvenu on his quarter century at the legendary Joe’s Stone Crab and his unexpected second chapter as a restaurant owner

    Executive Chef André Bienvenu on his quarter century at the legendary Joe’s Stone Crab and his unexpected second chapter as a restaurant owner
    Apr 22 2025
    Chef André Bienvenu spent more than a quarter-century as executive chef at America’s highest grossing independent restaurant, Joe’s Stone Crab in Miami Beach. He considered that the pinnacle of his long career and was looking ahead to retirement, but those plans changed dramatically. Given an unexpected opportunity to partner on a new restaurant, he began a second chapter in his professional life as an owner, opening Catch & Cut in Fort Lauderdale, an old school seafood and steak restaurant that became an instant hit. He does things his way—a reservation book instead of an iPad, an obsession with running a civilized kitchen with no shouting, and of course his own take on stone crab.
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    37 m
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