Joel Gargano's guest appearances

Joel Gargano

Cooking Issues

Breaking Bread with Benn Grim

Andrew Talks to Chefs

Cooking Issues with Dave Arnold

Matt Sartwell

Francisco Migoya

Amanda Cohen

Nick Wong

Mark Ladner

Greg Baxtrom

David Stein

J. Kenji López-Alt

Dave Wondrich

Richard Blais

Seth Godin

David Burke

David Chang

Bradley Cooper

Alison Roman

OwlTail

Gelato

It's a packed house this week on Cooking Issues as Dave chats pasta with friend of the show Joel Gargano and later takes a call with Quinn Fucile to chat gelato. Hosted on Acast. See acast.com/privacy for more information.

It's a packed house this week on Cooking Issues as Dave chats pasta with friend of the show Joel Gargano and later takes a call with Quinn Fucile to chat gelato. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

Gelato & Pasta with Quinn Fucile and Joel Gargano

Today on Polypropylene Issues, Dave, Nastassia and The Rest are joined by from Joel Gargano of Grano Arso in Chester, CT. After a brief foray into using welding equipment for wine storage, they dive into all things pasta: extruding pasta and meat, dried vs fresh pasta, secrets for making gnocchi, etc. Plus, Dave quickly weighs in on the topic of ceramic knives, and knife sharpening generally.Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.

Today on Polypropylene Issues, Dave, Nastassia and The Rest are joined by from Joel Gargano of <a href="https://www.granoct.com/" rel="nofollow" target="_blank">Grano Arso</a> in Chester, CT. After a brief foray into using welding equipment for wine storage, they dive into all things pasta: extruding pasta and meat, dried vs fresh pasta, secrets for making gnocchi, etc. Plus, Dave quickly weighs in on the topic of ceramic knives, and knife sharpening generally.Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the <a href="http://mixlr.com/heritage-radio-network/" rel="nofollow" target="_blank">chatroom</a>.  Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by<a href="http://heritageradionetwork.org/donate" rel="nofollow" target="_blank"> becoming a member</a>!Cooking Issues is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>.

A Football Field of Fudge (feat. Joel Gargano)

In the quiet town of Chester, Connecticut, in a former bank building on Main Street, Chef-Owner Joel Gargano--who trained under Jonathan Benno at Lincoln Ristorante in New York City--is turning out sublime and refined spins on classic Italian cuisine at his Grano Arso. Andrew recently (and accidentally) braved a ""snow squall"" to dine at the restaurant and interview Joel.  The chef has a compelling story--the son of a baker who found his calling in the pro kitchen and developed his skills and early repertoire--of all places--cheffing for a corporate cafeteria for five years. After his time in New York City, including a teaching stint at the Institute of Culinary Education, he returned to his home state and rolled the dice, raising the money to open Grano Arso. Fourteen months in, the restaurant is a smash success and Joel shares the stories, and lessons learned so far with refreshing honesty. 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 iTunes 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! Andrew Talks to Chefs is powered by Simplecast

In the quiet town of Chester, Connecticut, in a former bank building on Main Street, Chef-Owner <a href="https://www.imdb.com/name/nm6215462/" rel="nofollow" target="_blank">Joel Gargano</a>--who trained under <a href="https://www.leonellitaberna.com/team-member/benno/" rel="nofollow" target="_blank">Jonathan Benno</a> at <a href="https://www.lincolnristorante.com/" rel="nofollow" target="_blank">Lincoln Ristorante</a> in New York City--is turning out sublime and refined spins on classic Italian cuisine at his <a href="https://www.granoct.com/" rel="nofollow" target="_blank">Grano Arso</a>. Andrew recently (and accidentally) braved a ""snow squall"" to dine at the restaurant and interview Joel. The chef has a compelling story--the son of a baker who found his calling in the pro kitchen and developed his skills and early repertoire--of all places--cheffing for a corporate cafeteria for five years. After his time in New York City, including a teaching stint at the <a href="https://www.ice.edu/" rel="nofollow" target="_blank">Institute of Culinary Education</a>, he returned to his home state and rolled the dice, raising the money to open Grano Arso. Fourteen months in, the restaurant is a smash success and Joel shares the stories, and lessons learned so far with refreshing honesty. 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 iTunes 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! Andrew Talks to Chefs is powered by <a href="http://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Episode 72: Joel Gargano

Joel is a Connecticut Chef who has been working in the restaurant industry for the better part of 15 years. Joel just recently opened up his own restaurant, Grano Arso in the quiet, quaint village of Chester. Joel brought me a copy of this weeks menu and we analyze the ins and outs of pasta making, the benefits of seasonal and frequent menu change and menu construction. Joel and I talk a bit about customer service, the "nose to tail" and "waste nothing" approaches to cooking and the importance of the term "locally sourced." Joel and I talk a bit about his time as a young hardcore show goer and then we speak on the advantages and disadvantages of the TV cooking show world. Intro/Outro music is provided by Erik Lamb with his track titled, Kiss the Ring.

Joel is a Connecticut Chef who has been working in the restaurant industry for the better part of 15 years. Joel just recently opened up his own restaurant, Grano Arso in the quiet, quaint village of Chester. Joel brought me a copy of this weeks menu and we analyze the ins and outs of pasta making, the benefits of seasonal and frequent menu change and menu construction. Joel and I talk a bit about customer service, the "nose to tail" and "waste nothing" approaches to cooking and the importance of the term "locally sourced." Joel and I talk a bit about his time as a young hardcore show goer and then we speak on the advantages and disadvantages of the TV cooking show world. Intro/Outro music is provided by Erik Lamb with his track titled, Kiss the Ring.