Dave offers up an idea for the food delivery infrastructure in a post-COVID America (1:07) before calling up Chris Ying and legendary chef Wylie Dufresne to discuss how the pandemic has changed the restaurant industry and will continue to change it (8:18).
Dave extols the virtues of fly fishing (1:16) before sitting down with renowned molecular gastronomy chef Wylie Dufresne, a hall-of-fame food innovator who revolutionized American cuisine with his unorthodox—but delicious!—dishes (9:52).
Ep. 94 - WD-50 Chef Wylie Dufresne comes on the podcast this week to talk to Zach and guest host Jeff Miller about mostly the Grateful Dead. A huge Deadhead, Wylie tells us about the old days when he used to follow the band around, cooking food in the parking lots of shows. We also talk first concerts, cooking for Lou Reed, and Treme (the HBO New Orleans show that was pretty much all food and music.) Plus Wylie talks about the reverence he has for musicians, and how he doesn't think chefs even come close to doing what they do.
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