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Maine Voices Live with Chef Sam Hayward
Manage episode 403697652 series 1011542
Content provided by Chad Gilley and The staff of the Portland Press Herald. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Chad Gilley and The staff of the Portland Press Herald 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.
Portland Press Herald food editor Peggy Grodinsky sat down for a conversation with chef Sam Hayward about his career during a live event on Tuesday, Feb. 27. Award-winning chef Sam Hayward co-founded Fore Street restaurant in Portland in 1996, making fresh produce and farmer relationships his top priority. Hayward previously served on MOFGA’s board of directors for over a decade and has worked closely with Maine farmers, foragers and fisherpeople for over 30 years. As many more restaurateurs and farmers forge relationships, Hayward’s knowledge of both worlds is of great value to chefs, producers and food lovers.
100 episodes
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Manage episode 403697652 series 1011542
Content provided by Chad Gilley and The staff of the Portland Press Herald. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Chad Gilley and The staff of the Portland Press Herald 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.
Portland Press Herald food editor Peggy Grodinsky sat down for a conversation with chef Sam Hayward about his career during a live event on Tuesday, Feb. 27. Award-winning chef Sam Hayward co-founded Fore Street restaurant in Portland in 1996, making fresh produce and farmer relationships his top priority. Hayward previously served on MOFGA’s board of directors for over a decade and has worked closely with Maine farmers, foragers and fisherpeople for over 30 years. As many more restaurateurs and farmers forge relationships, Hayward’s knowledge of both worlds is of great value to chefs, producers and food lovers.
100 episodes
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Podcast by Chapo Trap House
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continue reading
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