Darren Underway, a sous chef at Somerset restaurant in Chicago, Illinois, has put his quarantine time to productive use and published The Stay-Put Cookbook: A Chef’s Guide to Cooking Under Quarantine, to help those with limited ingredients and budgets actually make the most of their time on lockdown.
In this, the 30th episode of his excellent quarantine special report series of podcasts, Andrew Friedman talks to Underway about his quarantine dishes, how they were mostly made up on a whim, and how his wife was chief taste-tester.
A portion of the proceeds of the book, purchased for $13 (as opposed to the basic $10 price), will go to the Boka Restaurant Group Employee Relief Fund.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.