Chef Sean Gray of Sergeantsville Inn

This week on Cooking Issues, Dave Arnold sits down with Sean Gray (formerly of Momofuku Ko, now at Sergeantsville Inn) for a deep dive into fried chicken innovation, modernizing historic kitchens, and the art of dried herbs.

Other key topics:

• Cold vs. Hot Fried Chicken – Sean and Dave revisit the legendary cold fried chicken technique from Ko, but how does it compare to the hot version at Sergeantsville Inn?

• How to Get the Best Crunch – From beer-based batter to the science of multiple fry cycles, Sean and Dave dissect what makes for peak fried chicken.

• Garlic Press Redemption Arc – Dave goes on a tirade against the anti-garlic press movement, arguing for its culinary comeback.

• Razor Clams – Sean and Dave discuss the challenges of purging razor clams and their favorite high-heat cooking methods.

• The Magic of Dried Herbs – Sean explains why he often prefers dried herbs over fresh in restaurant cooking and how he makes his own.

• Cooking in an 18th Century Inn – Sean talks about adapting to quirky old spaces, small-town food culture, and why tractors rolling by the window add to the charm.

Plus, Dave rants about overpriced butter, explains why most home kitchen hoods are ineffective for serious cooking, and plans an underground truffle duel to settle the East vs. West Coast uni debate.

All that and more, this week on Cooking Issues!

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