The Underground Chef with Style Jacob Boehm
Featured Chef: Jacob Boehm
Food and Beverage People, Places & Terms Mentioned On the Show:
Raleigh Denim-Raleigh,NC- Snap Pea dinner venue
Videri Chocolate- Raleigh, NC- A source for some of Jacob's desserts
Piemonte Farms- Greensboro, NC- A source for many of Jacob's ingredients
Happily Ever After Farms, Apex, NC- A source for Jacob's ingredients
Lakeland Farm, GA- Where Jacob gets his Olive Oil from
Chef Sean Brock- from Husk in Charleston, SC
Sean Lilly Wilson- CEO Fullsteam Brewery
Magnus Nilsson-Chef's Table
Amanda Cohen- Dirt Candy, New York, NY
Eleven Madison Park- A beacon of restaurant hospitality
Travail Kitchen & Amusements- Robbinsdale,MN
Chef David Chang- Momufuku, NY
Harold McGee- The Curious Cook
Mise en place- is a French culinary phrase which means "putting in place" or "everything in its place."
à la minute - refers to a style of cooking where an item, or particularly its accompanying sauce, is prepared to order, rather than being prepped in advance and held for service.
Other Things Mentioned On the Show:
crushing poon- A two word emotional expression regarding a healthy libido, often used in the wine sales industry when asked about one's current status.