95 min listen
SPECIAL REPORT #25: "Shelter en Place" Theater presents Demolition Man (1993) with guest critics Allison & Matt Robicelli
SPECIAL REPORT #25: "Shelter en Place" Theater presents Demolition Man (1993) with guest critics Allison & Matt Robicelli
ratings:
Length:
37 minutes
Released:
Apr 24, 2020
Format:
Podcast episode
Description
It's Friday, which means it's time for another Shelter en Place movie review with our friends Allison and Matt Robicelli. This week we take a look at the 1993 action flick Demolition Man, which the Robicellis contend is a food movie. Join us as we visit a world in which there's no toilet paper, people no longer shake hands, political correctness rules, and ... wait a minute, this all sounds a little familiar.Our thanks to S.Pellegrino for making these special reports possible.LINKSAndrew Talks to Chefs official siteChefs, Drugs, and Rock & Roll (Andrew’s latest book)Robicelli StudioBooks by Allison & Matt
Released:
Apr 24, 2020
Format:
Podcast episode
Titles in the series (100)
Episode 12: Elise Kornack: Just six months ago, Elise Kornack was the chef and co-owner of one of the most unique tasting menu restaurants in the world, Brooklyn's 12-seat, Michelin-starred jewel box Take Root. Today, she's enjoying a breather in her new home in the woods of Saugerties, New York, two hours north of the big city, where she's been reflecting on her life and career and plotting her next professional chapter. Andrew recently threw his mics and recording equipment into his trunk and drove up to spend a Sunday with Elise and check in on her state of mind and future goals. She shared some previously guarded details about her reasons for shuttering Take Root and took us through the evolution she made as a young woman from artist to line cook to chef. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or re by Andrew Talks to Chefs