Episode 469: Eau de Tillamook with Chef High

from In The Weeds with Ben Randall · host Chef Ben Randall

Today we're talking to the chef/co-owner of Bay City Kitchen (Bay City, OR) about the path to restaurant ownership, locally sourcing ingredients and keeping baker's hours. As always, find us here:https://baycitykitchen.com/https://www.speakpipe.com/InTheWeedsWithBenRandallhttps://www.facebook.com/groups/774902433251568https://www.instagram.com/chefbenrandall/ https://podcasts.apple.com/us/podcast/in-the-weeds-with-ben-randall/id869521547intheweedswbr.comhttps://www.redbubble.com/people/enzwell/[email protected]

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Frequently Asked Questions

How long is this episode of In The Weeds with Ben Randall?

This episode is 1 hour and 55 minutes long.

When was this In The Weeds with Ben Randall episode published?

This episode was published on January 7, 2026.

What is this episode about?

Today we're talking to the chef/co-owner of Bay City Kitchen (Bay City, OR) about the path to restaurant ownership, locally sourcing ingredients and keeping baker's hours. As always, find us...

Can I download this In The Weeds with Ben Randall episode?

Yes, you can download this episode by clicking the download button on the episode player, or subscribe to the podcast in your preferred podcast app for automatic downloads.

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