91 min listen
SPECIAL REPORT #29: "Shelter en Place" Theater presents Dinner Rush, with Guest Critics Allison & Matt Robicelli
SPECIAL REPORT #29: "Shelter en Place" Theater presents Dinner Rush, with Guest Critics Allison & Matt Robicelli
ratings:
Length:
33 minutes
Released:
May 1, 2020
Format:
Podcast episode
Description
It's Friday, which means it's time for our latest Shelter en Place movie review with our favorite critical culinarians, Allison and Matt Robicelli. This week, we get into the 2000 Bob Giraldi cooks and mobsters melodrama Dinner Rush, which plays out in one tumultuous night at a Tribeca restaurant. In a first, the Robicellis and Andrew find themselves at odds--Andrew loves, loves, loves the movie and its realistic depiction of a restaurant in action, while Allison and Matt damn it with the dismissive "meh." Listen in as we hash it out and try to find some common ground.Our great thanks to S.Pellegrino for making these special reports possible.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.
Released:
May 1, 2020
Format:
Podcast episode
Titles in the series (100)
Episode 1: Alex Stupak: Empellón's Alex Stupak pulled a remarkable 180 when he transitioned from pastry chef of such landmark modernist restaurants as Alinea and wd-50 to chef-owner of his Empellón Mexican restaurants in New York City. In our first episode, this quick-witted chef takes us through his career, from his formative days in Boston and Chicago, through his time working with Grant Achatz and Wylie Dufresne, and into his ongoing evolution as a chef-owner. Along the way, we touch on whether or not food is or can be an art, the thorny issue of cultural appropriation, ambition, and what might be next for this endlessly curious talent. by Andrew Talks to Chefs