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60 minutes | 7 months ago
31_dirty MARTINIS, vermouth ETC., & WEIRD BIRD knowledge
do yourself a favor and skip the first 15 minutes.
40 minutes | 8 months ago
30_BASIL HATING on LA ROCA
What we talk about when we talk about Gaspacho.
65 minutes | 8 months ago
PALACE of the BRINE
what's it like to work an oyster farm? All you chef's got to do something during these trying tymes of lockdown lunacy...why not put the Jame-o down for a spell and go from dreams of getting back to your basement "office" (we know is a glass rack on an old toilet that shoved in a dark corner somewhere) to working with the best office view you could imagine? Little Ram oysters farms their wares off the coast of Shelter Island way out on the East end of Long Island. Get your wellies handy for this pearl of an episode from OverSeasoned.
54 minutes | 8 months ago
A LITTLE BIT TOO LONG of a QUARANTINE
You know things are getting dicey when we start sharing dish washing tips.
52 minutes | 9 months ago
Blame It On The Salt, Tobasco Heresy & First Time Kebap
Hosting tips from the OverSeasoners. Talk a little babaG, few oysters on the halfsies, and one-sided Frenchies Mustard take down.
50 minutes | 10 months ago
Grilled Swordfish Pet Nats and Softees Aplenty
Grilling, drinking, the killing of a sacred soft shell and shark jumping truffles.
76 minutes | a year ago
Harissa, Charred Broccoli & Shakshuka
OverSeasoned catches up with Chef Dave Katz to get the low down on restaurant ops post covid and Moroccan harissa making etiquette.
63 minutes | a year ago
blackened PIEROGIES from the LOBSTER ARCADE
Chef Chris "Chunk" Conlon vivas las vegas for us in this insightful poddy.
64 minutes | a year ago
foodservice REVOLUTIONS through GOOD times & GOUT times
Julien Shapiro the governor of galantines, boss of the ballotine, patron of pates and the crust of the croute (not to mention resident chef & Belle Époque Butcher of 8 hands farm) joins us again OverSeasoned to enlighten us on how farm producers are filling in the gaps as most restaurants remain closed due to the pandemic.
77 minutes | a year ago
WASTING a way in Margaritaville (w/ a Del maguey FLOAT)
Looking for our lost shaker of salt with Matthew Conway, GM and Beverage Director of Restaurant Marc Forgione in New York City.
36 minutes | a year ago
take another POQUILLO my heart
yes. yet again Xavier is talking about the homeland. But this time he brought gifts like poquillo peppers and piment d'espelette hot sauce.
51 minutes | 2 years ago
the OCEANS' mozzarella STICKS, coconut CHARCOAL, and PINAKURAT
Jet lagging and chin wagging from the overseasoned advanced travel research team.
32 minutes | 2 years ago
american DIGNITY & sugar free KETCHUP
4th of July cuisine holiday tribute.
40 minutes | 2 years ago
GLUTEN free Italian BREAD CRUMBS
What happens when a dedicated consumer of crusty Franch Bread with fancy cheese learns that he has joined the ranks of annoying restaurant people? Find out on the lates episode of OverSeasoned, where the packets of soy sauce that come with the beef and broccoli are really starting to pile up.
42 minutes | 2 years ago
the consultant INSULTANT
tips and tricks for starting out your on restaurant consulting career.
100 minutes | 2 years ago
secret MUSTARD recipes & dried LEMON peel w / Julien Shapiro
Chef Julien Shapiro of 8 Hands Farm dishes up some charcuterie knowledge while reminiscing about tomato raviolis in January, The World Pate en Croute Championships, the Roman Goddess of Dung, the dangers of meat that is less expensive than apples, and the importance of being a good steward of the earth.
73 minutes | 2 years ago
Restaurant Friends, knowing what you know, and doing what you do (or have done) would you allow your kids to work in the hospitality industry?
67 minutes | 2 years ago
OverSeasoned Holiday Special 2018
The busy holiday season is finally coming to end as prep for your favorite night of service begins..NYE. Join us as we talk turducken. And don't forget inventory on the 31st as we get geared up for #serviceindustryappreciationday2020
81 minutes | 2 years ago
smoked PAPRIKA = white trash SAFFRON w/ Jeffry Feder of FEDERKNIVES.com
In which one opines on the meaning of art and creativity juxtaposed with the importance of nostalgia in curating a considered and modern life experience. We also decide to change the name of the show to the hot dog poddy.
93 minutes | 2 years ago
CUMIN & OREGANO w/ New Jersey SPAM
Long time compatriots David Katz & Tom Pittakas join OverSeasoned for a conversation covering their wide-ranging experiences from the inside, outside, and fringes of the restaurant industry. Listen in as we discuss everything from "roller bar" dogs, vendor relationships, murder, Taylor Pork vs ham roll, waitrons with sticky chicken fingers, and as always...condiment SOP's for a better life.
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