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    Back to Good Food

    Good Food

    The Art of the Eat and Greet

    Chef Rusty Hamlin is the executive chef for the Zac Brown Band. He travels around the country with his kitchen-on-wheels -- nicknamed "Cookie" -- and feeds a select group of hungry fans before each concert. He calls his pre-concert meals "Eat and Greets." Music bed: As She Walks Away by the Zac Brown Band

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    By Evan Kleiman • May 12, 2014 • 1 min read

    Chef Rusty Hamlin is the executive chef for the Zac Brown Band. He travels around the country with his kitchen-on-wheels -- nicknamed "Cookie" -- and feeds a select group of hungry fans before each concert. He calls his pre-concert meals "Eat and Greets."

    Music bed: As She Walks Away by the Zac Brown Band

    The full episode

    7 of 7
    Food at Coachella; Barrel Aged Cocktails; Crawfish Boil
    1. 0:00Food and Drink at Coachella
    2. 0:00Chicken and Egg 101
    3. 0:00How to Host a Crawfish Boil
    4. 0:00Barrel Aged Cocktails
    5. 0:00Mole Heaven
    6. 0:00Market Report
    7. 0:00The Art of the Eat and GreetYou’re reading this
    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Evan Kleiman

      host 'Good Food'

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Gillian Ferguson

      Supervising Producer, Good Food

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Laryl Garcia

      Senior Director, Good Food

    • KCRW placeholder

      Candace Moyer

      Producer of Good Food and Special Projects

      CultureFood & Drink

    The full episode

    7 of 7
    Food at Coachella; Barrel Aged Cocktails; Crawfish Boil
    1. 0:00Food and Drink at Coachella
    2. 0:00Chicken and Egg 101
    3. 0:00How to Host a Crawfish Boil
    4. 0:00Barrel Aged Cocktails
    5. 0:00Mole Heaven
    6. 0:00Market Report
    7. 0:00The Art of the Eat and GreetYou’re reading this
    Back to Good Food