155: Chef Jon Robben from Trophy Fish. Pork Butt, Dinosaur Chicken Nuggets, and Evolution of American Cuisine.

St. Petersburg Foodies Podcast

English - August 17, 2021 12:00 - 1 hour - 93.6 MB - ★★★★★ - 25 ratings
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Previous Episode: 154: Interview with Kelly & Alex Rodriguez from Lolita's Wine Market, and Sammy & Paco's Cafe. Pork Carnitas with Pork Butt & Pork Belly from St. Pete Meat & Provisions.

Next Episode: 156: Chef Mike Crippin from Studio Public House. Beef Ragu with a Chuck Roast from St. Pete Meat & Provisions.

We interview Chef Jon Robben. We met Jon a few years ago at Tryst, and for the past few years he has upped the food game at Trophy Fish. Talking to Jon, we learn some things we never knew about fish and seafood, and he schools us (no pun intended) on fresh vs. frozen, and farmed vs. wild. At the top of the show we'll talk Pork Butt, Dinosaur Chicken Nuggets, and the evolution of American cuisine.