Dominick DiBartolomeo & Andy Wang sit down with Liwei Liao in the tasting room of The Cheese Store of Beverly Hills for a conversation about how dry-aging lets you enjoy seafood in its purest form, how the process has shifted Liwei's thinking on the "wild-caught" vs. "farm-raised" salmon debate, and what it's been like to see his product featured on the menus of some of Los Angeles' most in-demand restaurants. Want to win two tickets to the feast at Revelry Las Vegas, a new food festival from Wynn? Leave a rating or review on the podcast platform of your choice, take a screenshot, and tag us on Instagram with it at https://www.instagram.com/industryonlyatthecheesestore. (Travel and lodging not included)
Thank you for tuning in to our debut episode. We want to foster a community for food lovers of all kinds, but we're going to need your help to do it. If you enjoyed the episode, here's what you can do: 1) Let us know what you thought in the comments below or on Instagram at www.instagram.com/industryonlyatthecheesestore.
2) Hit the subscribe button on YouTube and/or the podcast platform of your choice (linktr.ee/industryonlyatthecheesestore)
3) Tell your friends! These three things will help the show be discovered by more people, which in turn will help us keep delivering insights, ideas, and joyful conversations with talented chefs, celebrities, writers, mongers, executives, and event-planners in the hospitality industry and beyond. Thanks to Big Noise for sponsoring the podcast. Learn more about Big Noise at https://bignoisebeer.com/ Industry Only at The Cheese Store is produced by Monterey Podcasting: www.montereypodcasting.com
33 分