Скачать или смотреть Misti Norris – The 4 ‘F’s: Farm, Foraging, Fermentation, and Fire

Read show notes here:
https://flavorsunknown.com

What we covered in this episode
• Chef Misti Norris talks about her passion for farms, foraging, fermentation, and fire.
• She shares her love for charcuterie and fresh pasta.
• Chef Misti Norris explains how she took consumers from comfort food (gumbo, stews) to more unique offal dishes (pig parts, chicken hearts, veal tongues).
• During the pandemic she went to a curbside menu for a little bit with more comfort food dishes that were a little more approachable, but still within their philosophy of using local farms and continued supporting local smaller businesses.
• The concept for the restaurant Petra and the Beast has always been within a philosophy of sustainability. They are a low waste kitchen. 
• Chef Misti Norris describes how her beef heart dish is prepared.
• We learned about her sources of inspiration and her creative process. Think graphic novels and vinyl toys! • Chef Misti Norris has done numerous pop-ups around the country and she describes some collaborations she has done with other chefs.
• Her ingredient obsession is turnip.
• When she was eight years old, the first time her ‘maw maw’ made boudin balls, was the moment that sparked something in her and established a real connection with food.
• Chef Misti Norris shares a pork rillettes recipe.
• Series of rapid-fire questions.
• Link to the podcast episode on Apple Podcasts http://bit.ly/Misti_Norris