Chef Perry Hoffman joins John and Andrea at Offspring Wood Fire Pizza to discuss what it waslike growing up in a well-known restaurant family, his return to Mendocino County as ExecutiveChef at the Boonville Hotel, and how he incorporates the California Espelette pepper in hisdishes.Krissy Scommegna and Gideon Burdick, owners of Boonville Barn Collective, share the historyof Espelette pepper and their California-twist creation, Piment d’Ville Espelette pepper, whichhas become the most significant source for this sweet, mildly spicy chile powder outside ofEurope.You can watch our interview with Perry on YouTube HERE!Follow @boonvillebarncollective, @ingredientsinsiders, @wherechefsshopIn partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveyinghigh-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios