110 min listen
SPECIAL REPORT #38: "Shelter en Place" Theater presents Albert Brooks' "Defending Your Life" with Guest Critics Allison & Matt Robicelli
SPECIAL REPORT #38: "Shelter en Place" Theater presents Albert Brooks' "Defending Your Life" with Guest Critics Allison & Matt Robicelli
ratings:
Length:
38 minutes
Released:
May 15, 2020
Format:
Podcast episode
Description
Our quest for great chef- and food-focused entertainment continues, as it does every Friday, with a look back at the Albert Brooks comedy and stealth food film Defending Your Life. Allison and Matt Robicelli join Andrew to discuss the prospect of guilt-free, consequence-free dining; why Heaven reminds us of Vegas ... or is it Disney World?; and Allison reveals a secret of The Simpsons that the world needs to know about.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.If you enjoy this episode, you might enjoy these vintage Andrew Talks to Chefs conversations:Shelter en Place: Burnt with Bradley CooperShelter en Place: Jon Favreau's ChefShelter en Place: Demolition ManShelter en Place: Dinner RushShelter en Place: Hannibal
Released:
May 15, 2020
Format:
Podcast episode
Titles in the series (100)
Episode 13: Michael White/Philip Tessier: Our first twofer! Chef Michael White, the force behind Marea, Ai Fiori, Osteria Morini, and other modern classics, tells us how he morphed from an offensive tackle from Beloit, Wisconsin, into one of the best practitioners of Italian cuisine in the world. And Philip Tessier, a young veteran of the Thomas Keller Restaurant Group who won a long-coveted silver medal for the United States at the international Bocuse d'Or competition, takes us inside his triumph and talks about his beautiful new book Chasing Bocuse, which tells the story of the competition and the USA's decades-long road to the podium. Andrew coauthored Michael's cookbook Classico e Moderno and wrote his own book about the Bocuse d'Or, Knives at Dawn, so brings his own point of view to both of these interviews. 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 yo by Andrew Talks to Chefs