Guys along with some family and friends went to the "Big Pig Gig" at Daisy May's. A great experience. The pig was perfect!
Food Writer Melissa Clark, "Chef Interrupted", returns to talk to The Guys about "big box restaurants." Pushing the limits of what a restaurant kitchen can do, big-box eateries--those serving 600 to 1,000 customers a night--are being forced to become increasingly inventive and resourceful in how they run their kitchens, or else face drowning in the unending chaos of those vast numbers.
Podcast Date: 10/3/2006