Episode 52: Slow Drinks, Fermentation Conversations, and Potato Chip Flavor Fantasizing

We’re taking it slow with special guest Danny Childs on this episode of Delicious City. Danny is the founder of Slow Drinks, specializing in foraging ingredients for world-class cocktails. You’ll wonder what you can pluck from your own backyard to use in the kitchen after hearing this episode. 

Here's what else was discussed:

Eli opens the show up by telling us about the time he cooked for Robin Williams in NYC amongst many other High profile peeps Danny explains how his new book will help you discover the deliciousness growing all around us, and how to forage and ferment so that herbs and produce don’t go to waste We hear Danny’s origin story, moving up the ranks from a server at Chickie’s and Pete’s to an in-demand botanical bartender. He also talks about his travels to South America and working with indigenous populations on their farms The gang discusses their favorite brands of mayo and dream soda flavors Best Bites include a few of mind-blowing vegan and veggie dishes and a next-level omakase experience  Dave denounces counterfeit ketchups in this edition of Wit Wez Creative potato chip flavors. What would be your dream potato chip flavor? A chef conference coming up in the springtime A new cheesesteak spot in the burbs Plus a few other notable openings restaurant

And of course we could not do this without our amazing partners who are as passionate about food and drink as we are:

For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level

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