US Open chefs, Lebanese wines and khachapuri variations

On this week’s podcast, Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, talk about how tennis players aren’t the only stars at the US Open, which kicked off on Monday. There’s a lot of star power off the courts, with more than 20 top New York City restaurants and chefs offering their specialties over the next two weeks. The podcast guest this week is JJ Johnson, a well-known TV chef, James Beard award-winning cookbook author and founder of Fieldtrip, a fast casual bowl concept that reflects the chef’s Afro-Caribbean roots. Johnson worked as a fine-dining chef before opening Fieldtrip, which now has four locations, including the newest at the Atlantis Resort in the Bahamas. Johnson started Fieldtrip to bring healthier, affordable restaurant food to his Harlem community. He sources top quality ingredients, including rice from farmers in North Carolina, to curate his rice bowls, which also include fresh vegetables and proteins for a complete meal. All the sauces are made from scratch to give the bowls unique flavor profiles. Listen as chef and restaurateur Johnson describes his vision for Fieldtrip, his cooking adventures at Martha’s Vineyard and his plans for the future.