

When? This feed was archived on June 04, 2019 01:07 (
Why? Inactive feed status. Our servers were unable to retrieve a valid podcast feed for a sustained period.
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In this Table 42 Vignette, Chef and Co-owner of Downtown Toronto’s Richmond Station Carl Heinrich describes how Toronto and Richmond Station have grown as an important part of Canada’s food scene.
Heinrich and his business partner Ryan Donovan wanted a restaurant with a tavern feel – that wasn’t called a tavern. As they sat together one day in a tavern, marveling at the subway tile that surrounded them, an idea dawned. With some word association, the subway tile led them to subway station, which blossomed into the Richmond Station – a nose-to-tail, farm-to-table restaurant.
78 episodes
When?
This feed was archived on June 04, 2019 01:07 (
Why? Inactive feed status. Our servers were unable to retrieve a valid podcast feed for a sustained period.
What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
In this Table 42 Vignette, Chef and Co-owner of Downtown Toronto’s Richmond Station Carl Heinrich describes how Toronto and Richmond Station have grown as an important part of Canada’s food scene.
Heinrich and his business partner Ryan Donovan wanted a restaurant with a tavern feel – that wasn’t called a tavern. As they sat together one day in a tavern, marveling at the subway tile that surrounded them, an idea dawned. With some word association, the subway tile led them to subway station, which blossomed into the Richmond Station – a nose-to-tail, farm-to-table restaurant.
78 episodes
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