The Influence of Troisgros, Systems vs. Seasonal Cooking, and How to Pick a Place to Eat

Dave kicks off the episode with a theory: Are Japanese and Italian restaurants and steakhouses more ubiquitous worldwide because of the scalability of labor? He ponders the implications of these types of restaurants, and the impact they might have on creatively ambitious restaurants.

Three Things sees Dave answer the prompt, “If he could travel in time and ask three historical figures anything, what would he ask?” One of the answers leads to Dave explaining the profound influence of the salmon with creamy sorrel dish developed at Troisgros restaurant in Roanne, France.

Partners sees Dave answer the age-old question: How do you and your partner decide on a place to eat?

The episode concludes with an abbreviated Pro Football Food Weekly and Dave talking about his experience at Amazon’s coverage of the Black Friday game.

Hosts: Dave Chang and Chris Ying

Producers: Victoria Valencia and Euno Lee

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