Jody Williams is cooking up simple dishes straight from the bar at her gastroteque, Buvette. This week on The Main Course, Patrick Martins invites Jody Williams into the studio to talk about what makes Buvette special- the details. Find out how the design elements of the space and the charming food makes Buvette one of the best restaurants in New York City. How does Jody express her creativity through food with such a limited kitchen? Find out why Alice Waters loves Buvette, and hear about timing in Jodys restaurant. Find out more about Jodys upcoming book, and her new opening in Paris! Later, Patrick checks in with famous curer Sam Edwards. Tune into this episode to hear what Sam learned at Zingermans 4th Annual Bacon Camp! This program has been sponsored by White Oak Pastures. Thanks to Pamela Royal for todays music. The journey of going to the markets- you learn culture, you learn language- youre having a blast, so you dont even know that youre learning. [16:00] What I like about aperitif is that its a moment to do nothing. [31:00] -- Jody Williams on The Main Course
Jody Williams is cooking up simple dishes straight from the bar at her ‘gastroteque’, Buvette. This week on The Main Course, Patrick Martins invites Jody Williams into the studio to talk about what makes Buvette special- the details. Find out how the design elements of the space and the charming food makes Buvette one of the best restaurants in New York City. How does Jody express her creativity through food with such a limited kitchen? Find out why Alice Waters loves Buvette, and hear about timing in Jody’s restaurant. Find out more about Jody’s upcoming book, and her new opening in Paris! Later, Patrick checks in with famous curer Sam Edwards. Tune into this episode to hear what Sam learned at Zingerman’s 4th Annual Bacon Camp! This program has been sponsored by White Oak Pastures. Thanks to Pamela Royal for today’s music.
“What I like about aperitif is that it’s a moment to do nothing.” [31:00]
— Jody Williams on The Main Course