Paris Pastry Pairings, Chicago Deep Dish Pizza Tips, and Behind the Scenes of Joe’s New Restaurant Opening
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Show Notes
Joe is set to open his newest restaurant, Bar Tutto, and Adrienne asks him all about what it takes to go from concept to reality with a new establishment. He takes us behind the scenes to share all the things you don’t hear about when a restaurant gets started. Plus, we discuss:
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The great Paris pastry debate: which French treat do you pair with your coffee?
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Fork It or Forget It: Chicago Deep Dish Pizza
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Hiring 80+ people in a matter of weeks
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The ever-evolving menu of a new restaurant (and the influence of seasonality)
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Building a kitchen, the joy of friends & family dinner, and preparing for first service
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Walk In Confession: Joe’s story of plating for 350 James Beard guests and almost not making it
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm