On this episode, we travel the world on a Chef’s journey and love affair for food and travel. Chef John McReynolds has cooked on the range, on the sea, for celebrities and was a hometown Chef / Partner of Cafe La Haye in Sonoma. For the past 10 years, he has been the Chef and Culinary Director for Stone Edge Farms. In addition to cooking, event cooking, foraging, entertaining club members, he also writes. He just released his second cookbook called The Stone Edge Farm Kitchen Larder Cookbook published by Rizzoli. This follows the award winning IACP winner Stone Edge Farm Cookbook.
Purchase Cookbooks: https://www.stoneedgefarm.com/pages/culinary.html
Reservations at Edge: firstname.lastname@example.org
Podcast (tbgo): Play in new window | Download (Duration: 1:39:49 — 137.4MB)
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