Zak Pelaccio's guest appearances

Zak Pelaccio

A Taste of the Past

One Million Stringbeans

We Are Upstate NY

Joseph Carr

David Shields

Lidia Bastianich

Andrew Smith

Frederick Douglass

Jay Buchsbaum

Peter Kaminsky

Barry Estabrook

Jacques Pepin

Hiroko Shimbo

Seamus Mullen

Jim Lahey

Steven Raichlen

Peter Reinhart

Rachel Laudan

OwlTail

In the first installment of this two part podcast, I chat with James Beard Award Winning Chef Zak Pelaccio about his roots, his upstate comeuppance and his passion for the Hudson Valley. We chatted via Zoom while he was in Taos, New Mexico. We waxed philosophical quite a bit so I am releasing that part of the convo next week as a Part 2.Learn more about Zak, his books, restaurants and more here.

In the first installment of this two part podcast, I chat with James Beard Award Winning <a href="http://www.zakarypelaccio.com/" rel="nofollow" target="_blank">Chef Zak Pelaccio </a>about his roots, his upstate comeuppance and his passion for the Hudson Valley. We chatted via Zoom while he was in Taos, New Mexico. We waxed philosophical quite a bit so I am releasing that part of the convo next week as a Part 2.Learn more about Zak, his books, restaurants and more<a href="http://www.zakarypelaccio.com/" rel="nofollow" target="_blank"> here.</a>

Zak Pelaccio tells his story

In the first installment of this two part podcast,  I chat with James Beard Award Winning Chef Zak Pelaccio about his roots, his upstate comeuppance and his passion for the Hudson Valley. We chatted via Zoom while he was in Taos, New Mexico. We waxed philosophical quite a bit so I am releasing that part of the convo next week as a Part 2. Learn more about Zak, his books,  restaurants and more here. Support the show (https://ricorlando.com/podcast)

In the first installment of this two part podcast,  I chat with James Beard Award Winning <a href="http://www.zakarypelaccio.com/" rel="nofollow" target="_blank">Chef Zak Pelaccio </a>about his roots, his upstate comeuppance and his passion for the Hudson Valley. We chatted via Zoom while he was in Taos, New Mexico. We waxed philosophical quite a bit so I am releasing that part of the convo next week as a Part 2. Learn more about Zak, his books,  restaurants and more<a href="http://www.zakarypelaccio.com/" rel="nofollow" target="_blank"> here. </a><a href="https://ricorlando.com/podcast" rel="payment nofollow" target="_blank">Support the show</a> (<a href="https://ricorlando.com/podcast" rel="nofollow" target="_blank">https://ricorlando.com/podcast</a>)

Zak Pelaccio talks about the history of BBQ and discusses the philosophy behind his newest venture, Fatty ‘Cue

Zak Pelaccio talks about the history of BBQ and discusses the philosophy behind his newest venture, Fatty ‘Cue