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Hot Knives, Gobs, Jonathan Gold Goes Back in Time

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Johnathan Gold takes us back in time to Chef John Sedlar's first restaurant, Saint Estèphe. The Hot Knives tell us how to get corn syrup out of the pantry by making our own homemade condiments. We take a tour of the Washington, DC seaport with independent producer Christopher Johnson.  Plus, Rex Ito explains the process of bluefin tuna ranching and Paul Greenberg tells us about sockeye salmon's uphill battle in Bristol Bay, Alaska. Architect Steve Jones gives us the latest news in restaurant design and Steven Gdula explains what a gob is.

Banner image by Christopher Johnson

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