EP5: Gettin' Chefy with It (with Kevin Snell)

from Fire and Grain · host Nick Parsons & Justin Carroll

The guys talk to James Beard-nominee Executive Chef, Kevin Snell, about his story, fishing and campfires, where he's worked and what he's learned. They discuss opening restaurants and what it entails. They talk about home butchery (PG-13 rating) and respecting the animals we raise. Kevin talks about sourcing local ingredients. Keven reveals his next adventure.

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This episode is 1 hour and 57 minutes long.

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This episode was published on June 1, 2020.

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