The Biscuit Festival
05/28/14 • -1 min
Join Tyler at the International Biscuit Festival in Knoxville, Tennessee. He and his corporate chef, Erik Harrelson, make biscuits using a whipped cream siphon. Biscuit Boss and festival founder John Craig chats about the festival with Tyler. Then, Chef Josh Feathers of Blackberry Farm talks with Tyler about cooking in America. Thanks to the Biscuit Festival and the Tennessee Theater for your hospitality!
https://tylerflorencetestkitchen.wordpress.com/wp-content/uploads/2014/05/tftestkitchen-ep005_biscuitsfest.mp3
Join Tyler at the International Biscuit Festival in Knoxville, Tennessee. He and his corporate chef, Erik Harrelson, make biscuits using a whipped cream siphon. Biscuit Boss and festival founder John Craig chats about the festival with Tyler. Then, Chef Josh Feathers of Blackberry Farm talks with Tyler about cooking in America. Thanks to the Biscuit Festival and the Tennessee Theater for your hospitality!
https://tylerflorencetestkitchen.wordpress.com/wp-content/uploads/2014/05/tftestkitchen-ep005_biscuitsfest.mp3Next Episode
Foraging and Local Eating
Joining Tyler and his corporate Chef, Erik Harrelson, was expert forager Connie Green, who discusses the art of gathering distinctive local edibles from your own backyard. Also joining Tyler this week, is Chef Jason Wittek of Radius Restaurant, a local San Francisco eatery that sources all of their product from within a 100-mile radius of the restaurant.
You’ve all heard of signing for your supper, and now you’ll be foraging for your dinner.
https://tylerflorencetestkitchen.wordpress.com/wp-content/uploads/2014/06/tftestkitchen-ep006_06-04-14.mp3If you like this episode you’ll love
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