Ned Elliott's guest appearances

Ned Elliott

The Morning After

What's Eric Eating

David Lebovitz

Jonathan Levine

Peter Liem

Jack Mason

Levi Dalton

Anthony Bourdain

David Burke

Liz Alpern

Ivan Ramen

Talia Baiocchi

Abe Schoener

Pascaline Lepeltier

Michael Chernow

J. Kenji López-Alt

Seamus Mullen

OwlTail

Grover Smith

Today on What's Eric Eating CultureMap Food Editor and host Eric Sandler is joined by the wonderful ladies of Urban Swank, Shanna Jones and Felice Sloan. Eric discusses with Shanna and Felice some of the latest news from the Houston restaurant and bar scene including Chris Shepherd's announcement of major changes coming for his restaurants in 2018, Pappa Charlies Barbeque closing, and much more! In the Restaurants of the Week portion features Emmaline and Doris Metropolitan. In the Guests of the Week segment, Eric is joined by Ned Elliott and Grover Smith of Indie Chefs Week. Eric speaks with the guys about the motivation behind starting Indie Chefs Week, why Houston was the next destination for the event, what was the reasoning behind the Houston chef selections, how many more Indie Chefs Week's are they planning, and much more. Plus find out the reasoning why Ned decided to sell his critically acclaimed restaurant Foreign &amp; Domestic in Austin and when we can expect a Foreign &amp; Domestic in Houston.

Today on What's Eric Eating CultureMap Food Editor and host Eric Sandler is joined by the wonderful ladies of Urban Swank, Shanna Jones and Felice Sloan. Eric discusses with Shanna and Felice some of the latest news from the Houston restaurant and bar scene including Chris Shepherd's announcement of major changes coming for his restaurants in 2018, Pappa Charlies Barbeque closing, and much more! In the Restaurants of the Week portion features Emmaline and Doris Metropolitan. In the Guests of the Week segment, Eric is joined by Ned Elliott and Grover Smith of Indie Chefs Week. Eric speaks with the guys about the motivation behind starting Indie Chefs Week, why Houston was the next destination for the event, what was the reasoning behind the Houston chef selections, how many more Indie Chefs Week's are they planning, and much more. Plus find out the reasoning why Ned decided to sell his critically acclaimed restaurant Foreign &amp; Domestic in Austin and when we can expect a Foreign &amp; Domestic in Houston.

Episode 33 - Ned Elliott and Grover Smith of Indie Chefs Week

Ryan Butler

This week on The Morning After, Jessie Kiefer relays an interesting, drunken Front of House segment to start off the episode. Later, she sits down with chef Ned Elliott of Foreign &amp; Domestic in Austin, Texas. Tune in to hear Jessie and Ned discuss the Austin food scene, and the growing number of chefs that are doing interesting things in the kitchen. Ned also talks about the Texas climate, and how that allows for a different type of seasonal cooking than that of New York City. Learn about Ned’s introduction to the culinary world, and how Southern foods like beef tongue and country ham influenced his cooking style. Later, Ryan Butler, pastry chef at Highlands Restaurant Group, comes into the studio to talk about his experiences on Martha Stewart Radio and stoner food. Learn about the role of precision in pastry, and hear Ryan’s opinions on food mileage. Finally, Jen Atari stops by to tell everyone what’s on the menu at Chardonnay’s! This episode has been brought to you by Whole Foods Market.   “My philosophy on food: I like a big bowl of food, but with clean flavors.” [14:05] — Ned Elliott on The Morning After “If you have those basic ratios and recipes, your [pastries] should turn out pretty well.” [26:30] — Ryan Butler on The Morning After

This week on The Morning After, Jessie Kiefer relays an interesting, drunken Front of House segment to start off the episode. Later, she sits down with chef Ned Elliott of Foreign &amp; Domestic in Austin, Texas. Tune in to hear Jessie and Ned discuss the Austin food scene, and the growing number of chefs that are doing interesting things in the kitchen. Ned also talks about the Texas climate, and how that allows for a different type of seasonal cooking than that of New York City. Learn about Ned’s introduction to the culinary world, and how Southern foods like beef tongue and country ham influenced his cooking style. Later, Ryan Butler, pastry chef at Highlands Restaurant Group, comes into the studio to talk about his experiences on Martha Stewart Radio and stoner food. Learn about the role of precision in pastry, and hear Ryan’s opinions on food mileage. Finally, Jen Atari stops by to tell everyone what’s on the menu at Chardonnay’s! This episode has been brought to you by <a href="http://www.wholefoodsmarket.com" rel="nofollow" target="_blank">Whole Foods Market</a>. <h2>“My philosophy on food: I like a big bowl of food, but with clean flavors.” [14:05] — Ned Elliott on The Morning After</h2> “If you have those basic ratios and recipes, your [pastries] should turn out pretty well.” [26:30] — Ryan Butler on The Morning After

Episode 53: Ned Elliott & Ryan Butler