Justin Smillie's guest appearances

Justin Smillie

THE FOOD SEEN

All in the Industry ®️

Episode List

This Is TASTE

Pizza City with Steve Dolinsky

Salvatore Rizzo

Avery Ruzicka

Jen Pelka

Olivia Young

Emily Elyse Miller

Amy Virginia Buchanan

Jeff Gordinier

Patrick Janelle

Andrew Friedman

Jim Lahey

Jeremy Sewall

Ali Bouzari

Glen Coben

John Winterman

Julia Bainbridge

OwlTail

Justin Smillie is the chef of Il Buco Alimentari and the author of the now-classic live-fire cooking book Slow Fires: Mastering New Ways to Braise, Roast, and Grill. We wanted to have Justin on the show to talk about his life in and out of the kitchen and what is currently exciting him while running one of New York’s most popular restaurants. We also discuss his previous restaurant, Upland, and what it was like to have the Obama family as frequent diners. What was it like having an official Presidential taster alongside him at the pass? We always love catching up with Justin Smillie, and we hope you enjoy our talk.MORE FROM JUSTIN SMILLIE:The 10 Dishes That Made My Career: Justin Smillie of Upland [FWF]Montauk Squid seared with fermented yuzu, parsley, moscatel vinegar [IG]TASTE Podcast 68: Donna Leonard [TASTE]FOLLOW, FOLLOW, FOLLOW:instagram.com/chefjsmillieinstagram.com/mattrodbardinstagram.com/taste

Justin Smillie is the chef of <a href="https://ilbuco.com/pages/alimentari" rel="noopener noreferrer nofollow" target="_blank">Il Buco Alimentari</a> and the author of the now-classic live-fire cooking book <a href="https://www.amazon.com/Slow-Fires-Mastering-Braise-Roast/dp/0804186235" rel="noopener noreferrer nofollow" target="_blank">Slow Fires: Mastering New Ways to Braise, Roast, and Grill</a>. We wanted to have Justin on the show to talk about his life in and out of the kitchen and what is currently exciting him while running one of New York’s most popular restaurants. We also discuss his previous restaurant, Upland, and what it was like to have the Obama family as frequent diners. What was it like having an official Presidential taster alongside him at the pass? We always love catching up with Justin Smillie, and we hope you enjoy our talk.MORE FROM JUSTIN SMILLIE:<ul><li><a href="https://firstwefeast.com/eat/2015/01/justin-smillie-upland-career-changing-dishes" rel="noopener noreferrer nofollow" target="_blank">The 10 Dishes That Made My Career: Justin Smillie of Upland</a> [FWF]</li><li><a href="https://www.instagram.com/p/CmaL-uApFLA/?hl=en" rel="noopener noreferrer nofollow" target="_blank">Montauk Squid seared with fermented yuzu, parsley, moscatel vinegar</a> [IG]</li><li><a href="https://tastecooking.com/taste-podcast-68-chad-robertson/" rel="noopener noreferrer nofollow" target="_blank">TASTE Podcast 68: Donna Leonard</a> [TASTE]</li></ul> FOLLOW, FOLLOW, FOLLOW:<ul><li><a href="https://www.instagram.com/chefjsmillie" rel="noopener noreferrer nofollow" target="_blank">instagram.com/chefjsmillie</a></li><li><a href="https://www.instagram.com/mattrodbard" rel="noopener noreferrer nofollow" target="_blank">instagram.com/mattrodbard</a></li><li><a href="https://www.instagram.com/taste/?hl=en" rel="noopener noreferrer nofollow" target="_blank">instagram.com/taste</a></li></ul>

190: Justin Smillie

Justin Smillie has worked for some of New York City's top chefs, including Jonathan Waxman. He's currently running the kitchen at Il Buco Alimentari in NoHo, where practically everything is made in-house. But the unique part of their pizza program is they par-bake the crusts, which allow for carryout orders to customize and do the finishing bakes at home.--- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

Justin Smillie has worked for some of New York City's top chefs, including Jonathan Waxman. He's currently running the kitchen at Il Buco Alimentari in NoHo, where practically everything is made in-house. But the unique part of their pizza program is they par-bake the crusts, which allow for carryout orders to customize and do the finishing bakes at home. --- Support this podcast: <a href="https://podcasters.spotify.com/pod/show/pizzacity/support" rel="payment nofollow" target="_blank">https://podcasters.spotify.com/pod/show/pizzacity/support</a>

Justin Smillie - Il Buco Alimentari (New York City)

On today's episode of All in the Industry®, Shari Bayer goes on location at Il Buco Alimentari e Vineria in Noho, NYC, to chat with its Executive Chef Justin Smillie. After attending the Culinary Institute of America, Justin secured a position at Jean-Georges Vongerichten's Mercer Kitchen, followed by posts at Danny Meyer's Gramercy Tavern and Jonathan Waxman's Washington Park, where he fell in love with the bold flavors and rustic techniques. After working with Daniel Silverman on the opening of The Standard in New York, as well as other Andre Balaz properties, he was introduced to Il Buco’s owner Donna Lennard, who tapped him as Executive Chef of Italian trattoria Il Buco Alimentari e Vineria, where he earned three stars from The New York Times. In 2014, Justin collaborated with Stephen Starr on Upland in NYC, and later a Miami outpost, before returning to il Buco in 2020. He and Donna have recently launched Smillie Pizza in an ode to Justin's Cali-talian background and style of cooking. His first book, “Slow Fires: Mastering New Ways to Braise, Roast, and Grill," was released by Clarkson Potter in 2015. Today's show also features Shari's PR tip to find your style; Speed Round; Industry News discussion on Batlthazar's reopening in NYC; plus, Shari's Solo Dining experience at Xilonen in Greenpoint, Brooklyn, NYC.  REMINDER: We have new All in the Industry® merch available, including All in the Industry hats &amp; totes, and H.O.S.T. notebooks &amp; pens. Through May 31, 2021, 100% of the proceeds from our hat sales (less shipping/handling) will be donated to the Independent Restaurant Coalition (IRC) to help with their continued efforts to #saverestaurants. Go to allintheindustry.com/merch to get your AITI swag today!Image courtesy of Justin Smillie.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer goes on location at <a href="https://www.instagram.com/ilbuco_av/?hl=en" rel="nofollow" target="_blank">Il Buco Alimentari e Vineria</a> in Noho, NYC, to chat with its Executive Chef <a href="https://www.instagram.com/chefjsmillie/?hl=en" rel="nofollow" target="_blank">Justin Smillie</a>. After attending the Culinary Institute of America, Justin secured a position at Jean-Georges Vongerichten's Mercer Kitchen, followed by posts at Danny Meyer's Gramercy Tavern and Jonathan Waxman's Washington Park, where he fell in love with the bold flavors and rustic techniques. After working with Daniel Silverman on the opening of The Standard in New York, as well as other Andre Balaz properties, he was introduced to Il Buco’s owner Donna Lennard, who tapped him as Executive Chef of Italian trattoria Il Buco Alimentari e Vineria, where he earned three stars from The New York Times. In 2014, Justin collaborated with Stephen Starr on Upland in NYC, and later a Miami outpost, before returning to il Buco in 2020. He and Donna have recently launched Smillie Pizza in an ode to Justin's Cali-talian background and style of cooking. His first book, “Slow Fires: Mastering New Ways to Braise, Roast, and Grill," was released by Clarkson Potter in 2015. Today's show also features Shari's PR tip to find your style; Speed Round; Industry News discussion on Batlthazar's reopening in NYC; plus, Shari's Solo Dining experience at Xilonen in Greenpoint, Brooklyn, NYC.  REMINDER: We have new All in the Industry® merch available, including All in the Industry hats &amp; totes, and H.O.S.T. notebooks &amp; pens. Through May 31, 2021, 100% of the proceeds from our hat sales (less shipping/handling) will be donated to the Independent Restaurant Coalition (IRC) to help with their continued efforts to #saverestaurants. Go to <a href="allintheindustry.com/merch" rel="nofollow" target="_blank">allintheindustry.com/merch</a> to get your AITI swag today!Image courtesy of Justin Smillie.Listen at <a href="https://heritageradionetwork.org/" rel="nofollow" target="_blank">Heritage Radio Network</a>; subscribe/rate/review our show at<a href="https://podcasts.apple.com/us/podcast/all-in-the-industry/id819549938" rel="nofollow" target="_blank"> iTunes</a>, <a href="https://www.stitcher.com/podcast/heritage-radio-network/all-in-the-industry" rel="nofollow" target="_blank">Stitcher</a> or <a href="https://open.spotify.com/show/1HXtgA0BsGzrlFBVVRD73q" rel="nofollow" target="_blank">Spotify</a>. Follow us <a href="https://www.instagram.com/allindustry/?hl=en" rel="nofollow" target="_blank">@allindustry</a>. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by<a href="http://heritageradionetwork.org/donate" rel="nofollow" target="_blank"> becoming a member</a>!All in the Industry is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>.

Justin Smillie, il Buco Alimentari & Vineria

On today’s episode of THE FOOD SEEN, Chef Justin Smillie _demystifies 3 simple cooking techniques: Braising, Roasting &amp; Grilling in his cookbook, _SLOW FIRES. As a young cook in NYC, Justin developed a deep sense of building flavor over time. In his mid 20’s, Justin was mentored in Jonathon Waxman’s Barbuto, where he cultivated his own Italianesque tendencies, though would later incorporate Japanese bases like dashi into the mix. Pondering ratios of moisture, intensities of heat, reversing expected processes, Justin’s graceful touches have found a home at Upland restaurant, noted by his glowing NYTimes review, and lauded Peppercorn-Crusted Short Ribs, all while challenging the convention of what cooking with fire really means.    “Roasting a pear can present as many challenges as roasting a filet or a strip.” [20:00]

On today’s episode of <a href="http://heritageradionetwork.org/series/the-food-seen/" rel="nofollow" target="_blank">THE FOOD SEEN</a>, Chef <a href="https://twitter.com/ChefJSmillie" rel="nofollow" target="_blank">Justin Smillie</a> _demystifies 3 simple cooking techniques: Braising, Roasting &amp; Grilling in his cookbook, _<a href="http://www.amazon.com/Slow-Fires-Mastering-Braise-Roast/dp/0804186235/" rel="nofollow" target="_blank">SLOW FIRES</a>. As a young cook in NYC, Justin developed a deep sense of building flavor over time. In his mid 20’s, Justin was mentored in Jonathon Waxman’s Barbuto, where he cultivated his own Italianesque tendencies, though would later incorporate Japanese bases like dashi into the mix. Pondering ratios of moisture, intensities of heat, reversing expected processes, Justin’s graceful touches have found a home at <a href="http://uplandnyc.com/" rel="nofollow" target="_blank">Upland</a> restaurant, noted by his glowing NYTimes review, and lauded Peppercorn-Crusted Short Ribs, all while challenging the convention of what cooking with fire really means. <a href="http://heritageradionetwork.org/wp-content/uploads/2015/11/Justin-Smillie.jpg" rel="nofollow" target="_blank"></a> <a href="http://heritageradionetwork.org/wp-content/uploads/2015/11/Slow-Fires-Justin-Smillie.jpg" rel="nofollow" target="_blank"></a> <blockquote> “Roasting a pear can present as many challenges as roasting a filet or a strip.” [20:00]</blockquote>