Whitney Otawka's guest appearances

Whitney Otawka

The Southern Fork

odd program

Sharp & Hot

The Line

Cookery by the Book

Heritage Radio Network On Tour

Andrew Talks to Chefs

The Georgia Foodcast

Katie Button

Mashama Bailey

Eddie Hernandez

Jacques Pépin

Ariel Arce

Todd Richards

Steven Satterfield

John Currence

Adrian Miller

Maneet Chauhan

Emma Bengtsson

Rico Torres

Mickey Bakst

James Wayman

Tandy Wilson

OwlTail

Harry Rosenblum, host of Feast Yr Ears sat down with Whitney Otawka of the Greyfield Inn on Cumberland Island Georgia, and author of The Saltwater Table: Recipes from the Coastal South. They explored Otawka’s journey, from appearing on Top Chef to collaborating with Linton Hopkins, Dan Barber, Thomas Keller and others. With a baby on the way, Otawka also shared how her perspective and challenges as a chef have changed since becoming pregnant and the sensory disruptions she’s faced in the kitchen. HRN On Tour is powered by Simplecast.

Harry Rosenblum, host of Feast Yr Ears sat down with Whitney Otawka of the <a href="http://greyfieldinn.com/" rel="nofollow" target="_blank">Greyfield Inn</a> on Cumberland Island Georgia, and author of <a href="http://greyfieldinn.com/specials/thesaltwatertable/" rel="nofollow" target="_blank">The Saltwater Table: Recipes from the Coastal South</a>. They explored Otawka’s journey, from appearing on Top Chef to collaborating with Linton Hopkins, Dan Barber, Thomas Keller and others. With a baby on the way, Otawka also shared how her perspective and challenges as a chef have changed since becoming pregnant and the sensory disruptions she’s faced in the kitchen. HRN On Tour is powered by <a href="http://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>.

Whitney Otawka at Charleston Wine + Food 2020

Welcome to Episode Two of The Georgia Foodcast.For this episode, we’re joined by Whitney Otawka — Chef of The Greyfield Inn and Author of The Saltwater Table. Whitney is a celebrated chef who has worked for many well-known chefs here in Atlanta and continues her work on one of the most remote places in all of Georgia — Cumberland Island.Please join us in welcoming Whitney to the show.

Welcome to Episode Two of The Georgia Foodcast.For this episode, we’re joined by Whitney Otawka — Chef of The Greyfield Inn and Author of The Saltwater Table. Whitney is a celebrated chef who has worked for many well-known chefs here in Atlanta and continues her work on one of the most remote places in all of Georgia — Cumberland Island.Please join us in welcoming Whitney to the show.

Whitney Otawka - The Saltwater Table

Whitney Otawka, whom some listeners might remember from her stint on Top Chef, just released a new cookbook, The Saltwater Table, based on her exploration and interpretation of the terroir of Georgia's Cumberland Island. It's a fascinating read, and Whitney's story--she grew up as a wannabe archeologist in Southern California, discovered cooking in a first job in a two-person kitchen in Berkeley, and flowered as a chef after moving to Athens, Georgia--is compelling, to say the least.In our second interview, Andrew visits with husband-and-wife chef-restaurateurs Laura and Sayat Ozyilmaz of San Francisco's hit restaurant Noosh. They share the story of how they met and how their stories and sensibilities--one's a lifelong cook, the other a career-changer--complement one another, and how Noosh came to be.Visit the official Andrew Talks to Chefs website to explore past episodes, join our mailing list, leave a voicemail or comment, and keep up with Andrew's blog.Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on Apple Podcasts, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's Podcast store. Thanks for listening!

<a href="https://www.whitneyotawka.com" rel="nofollow" target="_blank">Whitney Otawka</a>, whom some listeners might remember from her stint on Top Chef, just released a new cookbook, <a href="https://www.whitneyotawka.com/the-saltwater-table" rel="nofollow" target="_blank">The Saltwater Table</a>, based on her exploration and interpretation of the terroir of Georgia's Cumberland Island. It's a fascinating read, and Whitney's story--she grew up as a wannabe archeologist in Southern California, discovered cooking in a first job in a two-person kitchen in Berkeley, and flowered as a chef after moving to Athens, Georgia--is compelling, to say the least.In our second interview, Andrew visits with husband-and-wife chef-restaurateurs Laura and Sayat Ozyilmaz of San Francisco's hit restaurant <a href="https://www.nooshsf.com" rel="nofollow" target="_blank">Noosh</a>. They share the story of how they met and how their stories and sensibilities--one's a lifelong cook, the other a career-changer--complement one another, and how Noosh came to be.Visit the official <a href="https://andrewtalkstochefs.com/" rel="nofollow" target="_blank">Andrew Talks to Chefs website</a> to explore past episodes, join our mailing list, leave a voicemail or comment, and keep up with Andrew's blog.Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on Apple Podcasts, Spotify, or Stitcher, follow us on your favorite social media platforms <a href="https://www.instagram.com/chefpodcast/?hl=en" rel="nofollow" target="_blank">@ChefPodcast</a>, and/or rate or review us on Apple's Podcast store. Thanks for listening!

Episode 97: Whitney Otawka; Laura & Sayat Ozyilmaz

The Saltwater Table | Whitney Otawka

While taking French classes at the University of California-Berkeley, Whitney Otawka responded to an ad for a waitress position at a local French creperie. Although she didn’t get the waitress job, she was hired into the two-person kitchen and her culinary career began. Raised in the mojave desert in Hespiria California her family struggled financially and she dreamed of becoming an egyptologist. Over time in Oakland and San Diego she began to actively pursue and culinary career. She’s worked both coasts from California to Georgia. Along the way she’s worked for chefs such as Hugh Acheson and Linton Hopkins and staged at Per Se and Le Bernardin. She appeared on Season 9 of Top Chef and just released her first cookbook The Saltwater Table: Recipes from the Coastal South.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photo Courtesy of Whitney Otawka The Line is powered by Simplecast.

While taking French classes at the University of California-Berkeley, <a href="https://www.whitneyotawka.com/" rel="nofollow" target="_blank">Whitney Otawka </a>responded to an ad for a waitress position at a local French creperie. Although she didn’t get the waitress job, she was hired into the two-person kitchen and her culinary career began. Raised in the mojave desert in Hespiria California her family struggled financially and she dreamed of becoming an egyptologist. Over time in Oakland and San Diego she began to actively pursue and culinary career. She’s worked both coasts from California to Georgia. Along the way she’s worked for chefs such as Hugh Acheson and Linton Hopkins and staged at Per Se and Le Bernardin. She appeared on Season 9 of Top Chef and just released her first cookbook The Saltwater Table: Recipes from the Coastal South.Join Heritage Radio Network on Monday, November 11th, for <a href="https://heritageradionetwork.org/gala" rel="nofollow" target="_blank">a raucous feast to toast a decade of food radio</a>. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted <a href="https://heritageradionetwork.org/halloffame/" rel="nofollow" target="_blank">HRN Hall of Fame</a>, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at<a href="http://heritageradionetwork.org/gala" rel="nofollow" target="_blank"> heritageradionetwork.org/gala</a>.Photo Courtesy of Whitney Otawka The Line is powered by<a href="http://simplecast.com" rel="nofollow" target="_blank"> Simplecast</a>.

Episode 90: Whitney Otawka

A short ferry ride from Fernandina Beach, Fla. takes you to the shores of Cumberland Island, Ga., just over the state line. This island’s wild, untamed shoreline is broken up only by the dock, and once on land, you wander into a maritime forest of live oaks dripping Spanish moss, palm fronds, wild horses in the clearing in the distance, and deep sandy roads your only direction in. This is the magical setting of The Greyfield Inn, once a retreat for the Carnegie family and now an intimate inn where Executive Chef Whitney Otawka is once again at the helm, back from a stint on the mainland with Hugh Acheson projects, Top Chef Season 9 fame, and the Cochon 555 tour. She is focused, driven, and yet drawn to this place where the rhythm of the days are far different from that of the bright lights and big city. Still, she knows this is a season and not a sentence, and as a chef proves she is always thinking about the next dish, the next day.

A short ferry ride from Fernandina Beach, Fla. takes you to the shores of Cumberland Island, Ga., just over the state line. This island’s wild, untamed shoreline is broken up only by the dock, and once on land, you wander into a maritime forest of live oaks dripping Spanish moss, palm fronds, wild horses in the clearing in the distance, and deep sandy roads your only direction in. This is the magical setting of <a href="http://greyfieldinn.com/" rel="nofollow" target="_blank">The Greyfield Inn</a>, once a retreat for the Carnegie family and now an intimate inn where Executive Chef Whitney Otawka is once again at the helm, back from a stint on the mainland with Hugh Acheson projects, Top Chef Season 9 fame, and the <a href="http://cochon555.com/" rel="nofollow" target="_blank">Cochon 555 tour</a>. She is focused, driven, and yet drawn to this place where the rhythm of the days are far different from that of the bright lights and big city. Still, she knows this is a season and not a sentence, and as a chef proves she is always thinking about the next dish, the next day.

Episode 31: Whitney Otawka, The Greyfield Inn (Cumberland Island, GA)

This week on Sharp &amp; Hot, Chef Emily is joined via phone by Chef Whitney Otawka of the Greyfield Inn on Georgia's Cumberland Island. Whitney's entrance into the culinary world began in a French creperie in Oakland, California in 2000. She moved to Athens Georgia in 2005, where she quickly worked her way up to Sous Chef of 5&amp;10 under Chef Hugh Acheson. For part of her tenure, she simultaneously worked as Chef de Partie of Linton Hopkins’ Restaurant Eugene in Atlanta, and also took time out to hold numerous stages in some of New York’s finest restaurants, including Per Se, Le Bernardin, and Blue Hill at Stone Barns. In 2010 she moved on to a unique opportunity in coastal Georgia at the prestigious Greyfield Inn of Cumberland Island, where she served as Executive Chef and began to gain national recognition, earning a spot as a contestant on season 9 of Bravo's Top Chef.    Spring on the barrier islands of Georgia &amp; North Florida is one of the most prolific times of the year. Radish, kale, cabbage, leeks, and snap peas of early spring begin to push into baby squash and the first round of tomatoes. Menus overflow with endless combinations and possibility. As a home cook, when the weather is this good, I prefer to cook outside, over an open fire. This recipe would make a great light lunch or a perfect side for dinner. The acidic marinade on the squash would be it a perfect pairing for a marbled steak or some lovely buratta. Squash Escabeche Yields 4-6 servings 1½ pounds squash, preferable baby ¼ cup evoo 1 teaspoon kosher salt ½ cup escabeche marinade 1 cup arugula 1 tablespoon cilantro leaves 2 tablespoons marcona almonds Wash and cut the squash into various shapes. Set aside and build a fire in a grill. While the coals are burning down make escabeche marinade (see recipe below). When the grill is ready, toss the squash in the olive oil and kosher salt. Place the squash in a single layer on the grill. The grill should be at a medium- high heat with a low flame. You are looking to mark the squash, about 4 minuets on each side. Remove from heat. When ready to serve toss the squash in ½ cup of escabeche marinade, lightly torn arugula, cilantro leaves, and marcona almonds. Garnish with a sprinkle of sea salt. This dish is excellent served hot, room temperature, or cold. Enjoy! Escabeche Marinade Yields ½ cup 1 Tablespoon lemon juice 1 Tablespoon lime juice 1 Tablespoon red wine vinegar ¼ cup olive oil ¼ teaspoon kosher salt pinch of ground black pepper pinch of smoked Spanish paprika 1 Tablespoon minced white spring onion 2 teaspoon minced and deseeded jalapeno ¼ teaspoon minced garlic 2 teaspoon minced cilantro 2 teaspoon minced parsley Combine all ingredients in a bowl and whisk to combine. Allow mixture to sit for at least 30 minutes before using.

This week on Sharp &amp; Hot, Chef Emily is joined via phone by Chef Whitney Otawka of the Greyfield Inn on Georgia's Cumberland Island. Whitney's entrance into the culinary world began in a French creperie in Oakland, California in 2000. She moved to Athens Georgia in 2005, where she quickly worked her way up to Sous Chef of 5&amp;10 under Chef Hugh Acheson. For part of her tenure, she simultaneously worked as Chef de Partie of Linton Hopkins’ Restaurant Eugene in Atlanta, and also took time out to hold numerous stages in some of New York’s finest restaurants, including Per Se, Le Bernardin, and Blue Hill at Stone Barns. In 2010 she moved on to a unique opportunity in coastal Georgia at the prestigious Greyfield Inn of Cumberland Island, where she served as Executive Chef and began to gain national recognition, earning a spot as a contestant on season 9 of Bravo's Top Chef. <ul> <li></li> </ul> Spring on the barrier islands of Georgia &amp; North Florida is one of the most prolific times of the year. Radish, kale, cabbage, leeks, and snap peas of early spring begin to push into baby squash and the first round of tomatoes. Menus overflow with endless combinations and possibility. As a home cook, when the weather is this good, I prefer to cook outside, over an open fire. This recipe would make a great light lunch or a perfect side for dinner. The acidic marinade on the squash would be it a perfect pairing for a marbled steak or some lovely buratta. Squash Escabeche Yields 4-6 servings 1½ pounds squash, preferable baby ¼ cup evoo 1 teaspoon kosher salt ½ cup escabeche marinade 1 cup arugula 1 tablespoon cilantro leaves 2 tablespoons marcona almonds Wash and cut the squash into various shapes. Set aside and build a fire in a grill. While the coals are burning down make escabeche marinade (see recipe below). When the grill is ready, toss the squash in the olive oil and kosher salt. Place the squash in a single layer on the grill. The grill should be at a medium- high heat with a low flame. You are looking to mark the squash, about 4 minuets on each side. Remove from heat. When ready to serve toss the squash in ½ cup of escabeche marinade, lightly torn arugula, cilantro leaves, and marcona almonds. Garnish with a sprinkle of sea salt. This dish is excellent served hot, room temperature, or cold. Enjoy! Escabeche Marinade Yields ½ cup 1 Tablespoon lemon juice 1 Tablespoon lime juice 1 Tablespoon red wine vinegar ¼ cup olive oil ¼ teaspoon kosher salt pinch of ground black pepper pinch of smoked Spanish paprika 1 Tablespoon minced white spring onion 2 teaspoon minced and deseeded jalapeno ¼ teaspoon minced garlic 2 teaspoon minced cilantro 2 teaspoon minced parsley Combine all ingredients in a bowl and whisk to combine. Allow mixture to sit for at least 30 minutes before using.

Episode 128: Chef Whitney Otawka

"When I find cuisines that are really rooted in the past, I have a strong bond with them pretty quickly. "This week's guest is chef Whitney Otawka! After getting a degree in archaeology, Whitney decided to go to culinary school at age 26. Ten years later, she’s a rising star in the food world: She’s worked with some of the biggest names in the industry, she was a contestant on Top Chef, she’s seen businesses start and fail, and she’s hungry for more.  This episode is for anyone who loves food, but it’s also for anyone with a passion not yet realized. My biggest lesson here is that it’s never too late to start becoming the person you’re meant to be. Whitney's blog: http://www.whitneyotawka.com/Whitney on Instagram: https://www.instagram.com/whitneyotawka/ ***SUPPORT KAZOO MAGAZINE'S KICKSTARTER: https://www.kickstarter.com/projects/2110119100/kazoo-magazine ***Sign up for A Woman to Know! http://tinyletter.com/awomantoknow ***https://twitter.com/theladycast http://theladycast.com/ http://tinyletter.com/theladycast https://www.instagram.com/theladycast/xxx

"When I find cuisines that are really rooted in the past, I have a strong bond with them pretty quickly. " This week's guest is chef Whitney Otawka! After getting a degree in archaeology, Whitney decided to go to culinary school at age 26. Ten years later, she’s a rising star in the food world: She’s worked with some of the biggest names in the industry, she was a contestant on Top Chef, she’s seen businesses start and fail, and she’s hungry for more. This episode is for anyone who loves food, but it’s also for anyone with a passion not yet realized. My biggest lesson here is that it’s never too late to start becoming the person you’re meant to be. Whitney's blog: <a href="http://www.whitneyotawka.com/" rel="nofollow" target="_blank">http://www.whitneyotawka.com/</a> Whitney on Instagram: <a href="https://www.instagram.com/whitneyotawka/" rel="nofollow" target="_blank">https://www.instagram.com/whitneyotawka/</a> *** SUPPORT KAZOO MAGAZINE'S KICKSTARTER: <a href="https://www.kickstarter.com/projects/2110119100/kazoo-magazine" rel="nofollow" target="_blank">https://www.kickstarter.com/projects/2110119100/kazoo-magazine</a> *** Sign up for A Woman to Know! <a href="http://tinyletter.com/awomantoknow" rel="nofollow" target="_blank">http://tinyletter.com/awomantoknow</a> *** <a href="https://twitter.com/theladycast" rel="nofollow" target="_blank">https://twitter.com/theladycast</a> <a href="http://theladycast.com/" rel="nofollow" target="_blank">http://theladycast.com/</a> <a href="http://tinyletter.com/theladycast" rel="nofollow" target="_blank">http://tinyletter.com/theladycast</a> <a href="https://www.instagram.com/theladycast/" rel="nofollow" target="_blank">https://www.instagram.com/theladycast/</a> xxx