Brendan McGill's guest appearances

Brendan McGill

Tastes of Bainbridge

Wake Up Bainbridge

The Eat, Drink, Travel , Y'all! Podcast

Paul Andrews

Peter Weber

Andrew Gordon

Tom Clark

Mike Burns

DAVID ADLER

Gretchen Wilson

DANNY GARCIA

David Dunn

Joe Clark

Keith Johnson

Tyler Benson

Mark Powers

Michael Moritz

Rebecca Parson

OwlTail

Join Stephanie Forrer, founder of "Eat, Drink, Travel, Y'all," as she has delicious conversations with the most intriguing industry professionals in the culinary world.Subscribe on all podcasting apps, rate &amp; review on iTunes and Apple Podcasts!Follow us on social media at @stephforrer and @eddpodnetPresented by the Eat Drink Dine Podcast Network

Join Stephanie Forrer, founder of "Eat, Drink, Travel, Y'all," as she has delicious conversations with the most intriguing industry professionals in the culinary world. Subscribe on all podcasting apps, rate &amp; review on iTunes and Apple Podcasts! Follow us on social media at @stephforrer and @eddpodnet Presented by the Eat Drink Dine Podcast Network

Episode 5 - Chef and Restaurateur Brendan McGill

316 | State of the Industry Report w/ Brendan McGill, Chef &amp; Owner - Hitchcock Restaurant Group Host Sal DeRosalia connected with Brendan McGill, Chef &amp; Owner - Hitchcock Restaurant Group which includes Bainbridge Island staples such as Hitchcock, Bar Hitchcock, Hitchcock Delicatessen &amp; Charcuterie, Bruciato and Shady Acres Farm. They discussed the state of the food services industry, his restaurants, staff and ability to withstand the hit of being shut down. Brendan also talk about who is being affected by this and how you can help. Episode 316 is brought to you by the good people at Outcome Athletics. Reach out to Bethanee Randles and find out more about the MyOutcome Virtual Gym.

316 | State of the Industry Report w/ Brendan McGill, Chef &amp; Owner - Hitchcock Restaurant Group Host <a href="https://www.facebook.com/sal.derosalia?__tn__=K-R&amp;eid=ARDYrvktAhzcG9Fjjf2UvvCFtv-DUW_nYqL7ofV3netlja3WwA3tyvupViBcmIl-3P-CgT9ieyawcAo3&amp;fref=mentions&amp;__xts__%5B0%5D=68.ARAmm7VnsKEE9zxTg-c02TrOIAvaIDGJx4NFGg5dI2L6Ufo4FoXd6NuNfSxjS_-_2I3NS0JdZnnQw0cSAxLbZm5lLj_HY00YYIjGZUUsAnP_namcpXRDAggSkpkmBlD-EAcbVKZUTJqFZwrbY6T7H8KOXByW0duAKOXfc7sAJbQduOOvaqB96Zuojhg1s7BTHCioyYpwgmgp5pEktLgIH7tPzSKpRAb4bapVncdfwrly720KOIMSKVq0csQbFomcxRuQ5UJk8ZeCxVa-owAwgcy83e8QmLC4jtjM6Qsgnzi8d23gf0z2USBIt5UeNPBi9VZfYLGx_H_7SqBJcWMkHLkdZefq0ZA7LJUSjiWN6E9RQN3SYLiedJTjd9yupBhWPCMbpqA0cqEb7h5LebRJjWWfklyh6-pg8pd94P_KcMmOVZWUPPwp_CTKt4gOPe8YiFIIGTvXob7jMBoYaAr-FQY40IVHVNdNh-7Lm4XkS33WVzbV1zkfB_JqHAWmdpey-g7GBCqYa1Wtig" rel="nofollow" target="_blank">Sal DeRosalia</a> connected with Brendan McGill, Chef &amp; Owner - Hitchcock Restaurant Group which includes Bainbridge Island staples such as <a href="https://www.facebook.com/hitchcockrestaurant/?__tn__=K-R&amp;eid=ARAO9rafWANE34jkr5WW3MoC2ij0R6mJYGvmr3CUssqRHvm8PzH0-K4x_g2cHSLLsw_JdtWJZ8ERmZ5C&amp;fref=mentions&amp;__xts__%5B0%5D=68.ARAmm7VnsKEE9zxTg-c02TrOIAvaIDGJx4NFGg5dI2L6Ufo4FoXd6NuNfSxjS_-_2I3NS0JdZnnQw0cSAxLbZm5lLj_HY00YYIjGZUUsAnP_namcpXRDAggSkpkmBlD-EAcbVKZUTJqFZwrbY6T7H8KOXByW0duAKOXfc7sAJbQduOOvaqB96Zuojhg1s7BTHCioyYpwgmgp5pEktLgIH7tPzSKpRAb4bapVncdfwrly720KOIMSKVq0csQbFomcxRuQ5UJk8ZeCxVa-owAwgcy83e8QmLC4jtjM6Qsgnzi8d23gf0z2USBIt5UeNPBi9VZfYLGx_H_7SqBJcWMkHLkdZefq0ZA7LJUSjiWN6E9RQN3SYLiedJTjd9yupBhWPCMbpqA0cqEb7h5LebRJjWWfklyh6-pg8pd94P_KcMmOVZWUPPwp_CTKt4gOPe8YiFIIGTvXob7jMBoYaAr-FQY40IVHVNdNh-7Lm4XkS33WVzbV1zkfB_JqHAWmdpey-g7GBCqYa1Wtig" rel="nofollow" target="_blank">Hitchcock</a>, <a href="https://www.facebook.com/barhitchcock/?__tn__=K-R&amp;eid=ARCM9oSBYOZ5lvRK_-Lsx5zF7VbuN_wuwYmFtEVmFpf_0JfrYm8gcYBqDeOjXGxh7tTqBtRrCl1RjPFA&amp;fref=mentions&amp;__xts__%5B0%5D=68.ARAmm7VnsKEE9zxTg-c02TrOIAvaIDGJx4NFGg5dI2L6Ufo4FoXd6NuNfSxjS_-_2I3NS0JdZnnQw0cSAxLbZm5lLj_HY00YYIjGZUUsAnP_namcpXRDAggSkpkmBlD-EAcbVKZUTJqFZwrbY6T7H8KOXByW0duAKOXfc7sAJbQduOOvaqB96Zuojhg1s7BTHCioyYpwgmgp5pEktLgIH7tPzSKpRAb4bapVncdfwrly720KOIMSKVq0csQbFomcxRuQ5UJk8ZeCxVa-owAwgcy83e8QmLC4jtjM6Qsgnzi8d23gf0z2USBIt5UeNPBi9VZfYLGx_H_7SqBJcWMkHLkdZefq0ZA7LJUSjiWN6E9RQN3SYLiedJTjd9yupBhWPCMbpqA0cqEb7h5LebRJjWWfklyh6-pg8pd94P_KcMmOVZWUPPwp_CTKt4gOPe8YiFIIGTvXob7jMBoYaAr-FQY40IVHVNdNh-7Lm4XkS33WVzbV1zkfB_JqHAWmdpey-g7GBCqYa1Wtig" rel="nofollow" target="_blank">Bar Hitchcock</a>, <a href="https://www.facebook.com/hitchcockdeli/?__tn__=K-R&amp;eid=ARDklu1HlSuqYbz55G-vNnLy3gN659pd-CurQNWKK7SseswCQyh27aRn3Am222QFzMPAAXC6V_6vD1C6&amp;fref=mentions&amp;__xts__%5B0%5D=68.ARAmm7VnsKEE9zxTg-c02TrOIAvaIDGJx4NFGg5dI2L6Ufo4FoXd6NuNfSxjS_-_2I3NS0JdZnnQw0cSAxLbZm5lLj_HY00YYIjGZUUsAnP_namcpXRDAggSkpkmBlD-EAcbVKZUTJqFZwrbY6T7H8KOXByW0duAKOXfc7sAJbQduOOvaqB96Zuojhg1s7BTHCioyYpwgmgp5pEktLgIH7tPzSKpRAb4bapVncdfwrly720KOIMSKVq0csQbFomcxRuQ5UJk8ZeCxVa-owAwgcy83e8QmLC4jtjM6Qsgnzi8d23gf0z2USBIt5UeNPBi9VZfYLGx_H_7SqBJcWMkHLkdZefq0ZA7LJUSjiWN6E9RQN3SYLiedJTjd9yupBhWPCMbpqA0cqEb7h5LebRJjWWfklyh6-pg8pd94P_KcMmOVZWUPPwp_CTKt4gOPe8YiFIIGTvXob7jMBoYaAr-FQY40IVHVNdNh-7Lm4XkS33WVzbV1zkfB_JqHAWmdpey-g7GBCqYa1Wtig" rel="nofollow" target="_blank">Hitchcock Delicatessen &amp; Charcuterie</a>, <a href="https://www.facebook.com/Pizzeriabruciato/?__tn__=K-R&amp;eid=ARCkJvQq8XmLbuPg-INexTO7z_wbpcGiDhPKeHu5Nqe7muQ1JE1Lzwz073kMCB7XWW_QWTTtYu9SuFFF&amp;fref=mentions&amp;__xts__%5B0%5D=68.ARAmm7VnsKEE9zxTg-c02TrOIAvaIDGJx4NFGg5dI2L6Ufo4FoXd6NuNfSxjS_-_2I3NS0JdZnnQw0cSAxLbZm5lLj_HY00YYIjGZUUsAnP_namcpXRDAggSkpkmBlD-EAcbVKZUTJqFZwrbY6T7H8KOXByW0duAKOXfc7sAJbQduOOvaqB96Zuojhg1s7BTHCioyYpwgmgp5pEktLgIH7tPzSKpRAb4bapVncdfwrly720KOIMSKVq0csQbFomcxRuQ5UJk8ZeCxVa-owAwgcy83e8QmLC4jtjM6Qsgnzi8d23gf0z2USBIt5UeNPBi9VZfYLGx_H_7SqBJcWMkHLkdZefq0ZA7LJUSjiWN6E9RQN3SYLiedJTjd9yupBhWPCMbpqA0cqEb7h5LebRJjWWfklyh6-pg8pd94P_KcMmOVZWUPPwp_CTKt4gOPe8YiFIIGTvXob7jMBoYaAr-FQY40IVHVNdNh-7Lm4XkS33WVzbV1zkfB_JqHAWmdpey-g7GBCqYa1Wtig" rel="nofollow" target="_blank">Bruciato</a> and <a href="https://www.facebook.com/shadyacresbainbridge/?__tn__=K-R&amp;eid=ARAKSI9ZzMi8EtKtAjCoSPOhpSyBwR9bMa5oo40zwzNaKKMq3dn8JJx8NhlyFgYBkpWCxT2V5GTP_rWy&amp;fref=mentions&amp;__xts__%5B0%5D=68.ARAmm7VnsKEE9zxTg-c02TrOIAvaIDGJx4NFGg5dI2L6Ufo4FoXd6NuNfSxjS_-_2I3NS0JdZnnQw0cSAxLbZm5lLj_HY00YYIjGZUUsAnP_namcpXRDAggSkpkmBlD-EAcbVKZUTJqFZwrbY6T7H8KOXByW0duAKOXfc7sAJbQduOOvaqB96Zuojhg1s7BTHCioyYpwgmgp5pEktLgIH7tPzSKpRAb4bapVncdfwrly720KOIMSKVq0csQbFomcxRuQ5UJk8ZeCxVa-owAwgcy83e8QmLC4jtjM6Qsgnzi8d23gf0z2USBIt5UeNPBi9VZfYLGx_H_7SqBJcWMkHLkdZefq0ZA7LJUSjiWN6E9RQN3SYLiedJTjd9yupBhWPCMbpqA0cqEb7h5LebRJjWWfklyh6-pg8pd94P_KcMmOVZWUPPwp_CTKt4gOPe8YiFIIGTvXob7jMBoYaAr-FQY40IVHVNdNh-7Lm4XkS33WVzbV1zkfB_JqHAWmdpey-g7GBCqYa1Wtig" rel="nofollow" target="_blank">Shady Acres Farm</a>. They discussed the state of the food services industry, his restaurants, staff and ability to withstand the hit of being shut down. Brendan also talk about who is being affected by this and how you can help. Episode 316 is brought to you by the good people at <a href="https://www.facebook.com/OutcomeAthletics/?__tn__=K-R&amp;eid=ARDch0bTfUvHn8udlP3P7yVi2CPDRLezsKAP0cMItiqI-x-fy4e742gwhi4l3wxLRxLCIYONC-D0jj03&amp;fref=mentions&amp;__xts__%5B0%5D=68.ARAmm7VnsKEE9zxTg-c02TrOIAvaIDGJx4NFGg5dI2L6Ufo4FoXd6NuNfSxjS_-_2I3NS0JdZnnQw0cSAxLbZm5lLj_HY00YYIjGZUUsAnP_namcpXRDAggSkpkmBlD-EAcbVKZUTJqFZwrbY6T7H8KOXByW0duAKOXfc7sAJbQduOOvaqB96Zuojhg1s7BTHCioyYpwgmgp5pEktLgIH7tPzSKpRAb4bapVncdfwrly720KOIMSKVq0csQbFomcxRuQ5UJk8ZeCxVa-owAwgcy83e8QmLC4jtjM6Qsgnzi8d23gf0z2USBIt5UeNPBi9VZfYLGx_H_7SqBJcWMkHLkdZefq0ZA7LJUSjiWN6E9RQN3SYLiedJTjd9yupBhWPCMbpqA0cqEb7h5LebRJjWWfklyh6-pg8pd94P_KcMmOVZWUPPwp_CTKt4gOPe8YiFIIGTvXob7jMBoYaAr-FQY40IVHVNdNh-7Lm4XkS33WVzbV1zkfB_JqHAWmdpey-g7GBCqYa1Wtig" rel="nofollow" target="_blank">Outcome Athletics</a>. Reach out to Bethanee Randles and find out more about the MyOutcome Virtual Gym.

316 | State of the Industry Report w/ Brendan McGill, Chef & Owner - Hitchcock Restaurant Group

From BCB... https://www.bestofbcb.org/tast-035-pizza-with-brendan-mcgill/ Join BCB's Tastes of Bainbridge host Bob Ross as he talks with Brendan McGill,  chef/owner of Hitchcock, and pizzaiolo Brandon Thompson, his partner in their new venture: Bruciato. Bainbridge residents have been watching with interest as significant changes take place in the facade of the old Winslow Hardware.  Yes, a new pizza place is coming to the island, but this isn't just any pizza: it's classic Neapolitan pizza.  Bruciato pizza will be cooked in an Italian oven and prepared with tomatoes from Italy by chefs who've been specially trained in Naples.  Now expected to open in early to mid December in the heart of town (at 240 Winslow Way East), Bruciato has been in the works for three years.  Listen here as Brendan and Brandon discuss the commitment they made to learn the cherished and highly respected techniques of this type of pizza. From the slow fermentation process of the dough to the required use of authentic San Marzanno tomatoes and the delicate treatment involved in building each pizza, the two restaurateurs share their excitement about their new venture, discuss some of the locally sourced toppings they plan to use, and describe their designs for the exciting space to come. Credits: BCB host: Bob Ross; BCB audio editor: Diane Walker; social media publisher: Diane Walker.

From BCB... <a href="https://www.bestofbcb.org/tast-035-pizza-with-brendan-mcgill/" rel="nofollow" target="_blank">https://www.bestofbcb.org/tast-035-pizza-with-brendan-mcgill/</a> Join BCB's Tastes of Bainbridge host Bob Ross as he talks with Brendan McGill,  chef/owner of Hitchcock, and pizzaiolo Brandon Thompson, his partner in their new venture: Bruciato. Bainbridge residents have been watching with interest as significant changes take place in the facade of the old Winslow Hardware.  Yes, a new pizza place is coming to the island, but this isn't just any pizza: it's classic Neapolitan pizza.  Bruciato pizza will be cooked in an Italian oven and prepared with tomatoes from Italy by chefs who've been specially trained in Naples.  Now expected to open in early to mid December in the heart of town (at 240 Winslow Way East), Bruciato has been in the works for three years.  Listen here as Brendan and Brandon discuss the commitment they made to learn the cherished and highly respected techniques of this type of pizza. From the slow fermentation process of the dough to the required use of authentic San Marzanno tomatoes and the delicate treatment involved in building each pizza, the two restaurateurs share their excitement about their new venture, discuss some of the locally sourced toppings they plan to use, and describe their designs for the exciting space to come. Credits: BCB host: Bob Ross; BCB audio editor: Diane Walker; social media publisher: Diane Walker.

Neapolitan Pizza with Hitchcock's Brendan McGill (TAST-035)