Middlebrow
Olives For The Table w/ Jeremiah Stone
Feb 12, 2025
Jeremiah Stone, co-owner of Wildair and Bar Contra, has redefined New York's dining scene with his innovative culinary approach. In this engaging conversation, he shares his thoughts on the often-overlooked art of desserts and the dynamics of securing restaurant reservations in NYC. He humorously discusses evolving meal trends and the unique challenges faced by pastry chefs. Jeremiah also reflects on the balance between culinary creativity and the pressures of customer preferences, providing insight into his experiences with restaurant critics and team meals.
01:01:04
Episode guests
AI Summary
AI Chapters
Episode notes
Podcast summary created with Snipd AI
Quick takeaways
- Jeremiah Stone emphasizes the contrast between his rich culinary creations for restaurants and his preference for simple, neutral meals to maintain personal health.
- The podcast discusses a notable shift in New York dining trends toward lighter, seasonal dishes that prioritize health and freshness over heavy indulgence.
Deep dives
Culinary Background of the Chef
The chef shares insights into his daily eating habits, emphasizing the importance of balancing his professional culinary lifestyle with personal preferences. He often opts for simple, neutral meals such as rice porridge and Chinese breakfast noodles, which cater to his sensitive stomach. Though he creates rich and complex dishes for his restaurants, he personally enjoys uncomplicated flavors to avoid digestive issues. This contrast highlights the duality of a chef's public and private culinary experiences.
Remember Everything You Learn from Podcasts
Save insights instantly, chat with episodes, and build lasting knowledge - all powered by AI.
