Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
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Sushi and French Merged Seamlessly by Chef Marco Moreira
Manage episode 362190854 series 1401995
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Our guest is Marco Moreira who is the chef/owner of 15 EAST @ Tocqueville in New York.
He joined us in Episode #28 and discussed his fascinating background, including how the young Brazilian man came to New York and became a sushi chef, and shared his deep knowledge of Japanese food culture.
Marco has run multiple highly successful restaurants in New York with a wide variety of influences from Japanese, French and Brazilian flavors.
No restaurant was unaffected by COVID but Marco navigated tremendous challenges well and opened a new restaurant called 15 EAST @ Tocqueville after the pandemic.
15 EAST @ Tocqueville is an innovative concept because Japanese food and French are served both authentically and seamlessly under one roof without being gimmicky.
In this episode, we will discuss the unique concept of 15 EAST @ Tocqueville, why Marco decided the contrasting culinary genres belong in one space, his point of view about how Japanese sushi has become part of mainstream American food culture, and much, much more!!!
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
339 episodes
Share
Manage episode 362190854 series 1401995
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Our guest is Marco Moreira who is the chef/owner of 15 EAST @ Tocqueville in New York.
He joined us in Episode #28 and discussed his fascinating background, including how the young Brazilian man came to New York and became a sushi chef, and shared his deep knowledge of Japanese food culture.
Marco has run multiple highly successful restaurants in New York with a wide variety of influences from Japanese, French and Brazilian flavors.
No restaurant was unaffected by COVID but Marco navigated tremendous challenges well and opened a new restaurant called 15 EAST @ Tocqueville after the pandemic.
15 EAST @ Tocqueville is an innovative concept because Japanese food and French are served both authentically and seamlessly under one roof without being gimmicky.
In this episode, we will discuss the unique concept of 15 EAST @ Tocqueville, why Marco decided the contrasting culinary genres belong in one space, his point of view about how Japanese sushi has become part of mainstream American food culture, and much, much more!!!
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
339 episodes
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Similar to Japan Eats!
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
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continue reading
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continue reading
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continue reading
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