190: Justin Smillie
Justin Smillie is the chef of Il Buco Alimentari and the author of the now-classic live-fire cooking book Slow Fires: Mastering New Ways to Braise, Roast, and Grill. We wanted to have Justin on the show to talk about his life in and out of the kitchen and what is currently exciting him while running one of New York’s most popular restaurants. We also discuss his previous restaurant, Upland, and what it was like to have the Obama family as frequent diners. What was it like having an official Presidential taster alongside him at the pass? We always love catching up with Justin Smillie, and we hope you enjoy our talk. MORE FROM JUSTIN SMILLIE:The 10 Dishes That Made My Career: Justin Smillie of Upland [FWF]Montauk Squid seared with fermented yuzu, parsley, moscatel vinegar [IG]TASTE Podcast 68: Donna Leonard [TASTE] FOLLOW, FOLLOW, FOLLOW:instagram.com/chefjsmillieinstagram.com/mattrodbardinstagram.com/taste
This Is TASTE · Aliza Abarbanel & Matt Rodbard
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Show Notes
Justin Smillie is the chef of Il Buco Alimentari and the author of the now-classic live-fire cooking book Slow Fires: Mastering New Ways to Braise, Roast, and Grill. We wanted to have Justin on the show to talk about his life in and out of the kitchen and what is currently exciting him while running one of New York’s most popular restaurants. We also discuss his previous restaurant, Upland, and what it was like to have the Obama family as frequent diners. What was it like having an official Presidential taster alongside him at the pass? We always love catching up with Justin Smillie, and we hope you enjoy our talk.
MORE FROM JUSTIN SMILLIE:
- The 10 Dishes That Made My Career: Justin Smillie of Upland [FWF]
- Montauk Squid seared with fermented yuzu, parsley, moscatel vinegar [IG]
- TASTE Podcast 68: Donna Leonard [TASTE]
FOLLOW, FOLLOW, FOLLOW:
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